Dulce de Leche Dessert

 

Interesting facts

There are several possible origins of Dulce de leche in several countries. It has been for a long time discussed whether it was originated in Argentina or Uruguay. It has even been claimed to be born in Spain, though it is not done there now.

Some people say that it was originated in a country home, where a maid left boiling milk with sugar a long time, forgot about it and when she went to see it turned out to be the exquisite dulce. Others say that it started in Chile, originated by the Manjar blanco, a dessert they used to make there. And Uruguay claims that it was born in their country side, or at least it be considered as a dessert from the two countries sharing the River Plate. It is said that the dulce de leche started in Uruguay by the slaves brought there, as they needed to get more nourishment than what they received, later it reached the houses of their masters and from then on to the whole country.

The truth is that its origin is uncertain. When Argentina declared that this dulce, the Asado and the Empanadas are born in Argentina, Uruguay asked the Unesco to consider this three products of both countries, so similar are the origins of the two countries, that it is difficult to difference many things from one or another.

But its origin is unknown. Anyway, it is consumed in Uruguay in enormous quantities, added to every dessert, and is by far the most popular sweet product that is always in every table in every house. So Uruguayans consider this dulce as their own.

Recipe

Ingredients:
2 liters milk
2 cups of sugar
1 teaspoon vanilla

Preparation:

Mix all the ingredients and take it to the fire in a thick base pan. Move it constantly until it starts to boil, then lower the fire at the minimum and stir it every two or three minutes, better with a wooden spoon. It must be stirred every minute in the last stages, when it is getting its color. It should get to be “tan” color, and when you drop a teaspoon on a dish, it sticks together and doesn’t get watery on the borders.

When it gets cold, it hardens. It takes about an hour to be done. Or more if you choose the color you want! This is an exquisite ingredient of any dessert. It can be added to ice cream, to pies, fill pancakes, whatever you choose to do with it, or just top a slice of bread and enjoy it!