What Is Dulce de Leche? The Argentine Milk Caramel
Milk and sugar, cooked slow until golden. Meet dulce de leche, the caramel at the heart of Argentine baking.
By Daniel MellicovskyBaker and owner, Melly's Cookiebar
Dulce de leche is a thick, golden caramel made by slowly cooking milk and sugar until it thickens and turns deep amber. It is sweet, smooth and spreadable, and it is the heart of Argentine baking. We import the brands Argentines grew up with and sell them at our Cookiebar in Amsterdam.
How it is made
At its simplest, dulce de leche is milk, sugar and patience. The mixture is heated low and slow for hours, stirred so it never catches, until the milk sugars caramelise. The result is richer and milkier than ordinary caramel, with a fudge-like texture.
How to use it
- Spread it on toast, pancakes or fresh bread
- Fill alfajores or sandwich cookies
- Layer a chocotorta
- Swirl it through ice cream, or eat it straight from the jar
We stock both Conaprole classico and the richer Havanna. Buy authentic Argentine dulce de leche in store in Amsterdam or shipped across the Netherlands.
Taste it warm in Amsterdam
Order fresh stroopwafels to your door, or learn to make your own at a Melly's workshop in the heart of the city.
