Dulce de leche

Cows on the loose Argentina's vast grasslands have produced not just excellent meat, but also excellent dairy. And dulce de leche, one of Argentina's culinary jewels, is made from condensed milk. This thick caramel, loosely translated as'milk jam,' is the product of condensed milk being progressively reduced until sweetened and sticky. It can be found in everything from alfajores and dessert empanadas to helado (ice cream), which is lavishly drizzled with it and consumed by the kilo.

Dulce de leche, one of the Best Foods in Argentina, is a dessert made from condensed milk. It's traditionally created by heating sweetened cow's milk until it caramelizes and thickens to the consistency of a spread, a cake and pie filling, or an ice cream topping.

It is reported that dulce de leche began in Buenos Aires, when a serving lady was heating sugar and milk to make la lechada. She discovered it had turned into a dark brown stuff when she left it on the heat a little longer than usual, and dulce de leche was formed.

Today, dulce de leche is used to flavor chocolates, cakes, cookies, waffles, and ice creams, and is occasionally flavored with vanilla, lemon, or cinnamon. This delicious dessert is popular not only in Argentina, but around the world, as seen by the numerous variations on the original recipe found in France, Norway, Russia, and Latin America.