---
title: Dulce de Leche
description: "Literally translated as "
author:
  name: Eduardo Montes-Bradley
  url: http://eduardo-montes-bradley.idoneos.com
canonical: https://gourmet.idoneos.com/desserts/dulce_de_leche/
source: desserts/dulce_de_leche/index.md
---

-   DULCE DE LECHE

<h2 id="summary">Summary</h2>

Its origin Dulce de Leche remains popular throughout Latin America, where it is known by this name in Argentina, Uruguay, Bolivia, Paraguay, Dominican Republic, Puerto Rico, and Costa Rica; in Chile, Ecuador and Panama it is known as manjar; in Peru and Colombia it is known either as manjar blanco or arequipe depending on regional variations; in Mexico and Nicaragua it is known as cajeta); and in Brazil it is known by its Portuguese name doce de leite. Dulce de Leche first became popular in the US after Häagen-Dazs introduced the flavor in its remium ice cream listings.

<h2 id="ingredients">Ingredients</h2>

½ gallon whole milk

1 cup heavy cream

3 cup sugar

1 tsp baking soda

<h2 id="directions">Directions</h2>

<img decoding="async" loading="lazy" alt="Dulce de leche" src="/cache/go/gourmet/Desserts/Dulce_de_Leche/_files/Dulce_de_Leche.jpg.webp" title="Dulce de leche">

Bring milk and cream to a boil. Add the sugar and baking soda. Cook inmedium heat, stirring with a wooden spoon for 45 min, until preparation thickens and is light brown. Remove from heat and continue stirring until you can see the bottom of the saucepan.  

<h2 id="_1">**</h2>

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