Dulce de Leche, originating from Argentine cuisine, is now known and consumed worldwide. The original sweet is made with cow's milk, but it can also be made with goat's milk (although it is not a common variety). In fact, each variant differs from the previous one in its preparation, texture, and flavor. This cream is basically made with milk, sugar, baking soda, and vanilla essence. In some cases, cream can be added to make it creamier.

Dulce de Leche is unique for its caramelized flavor and its color and is consumed for breakfast as well as for snacks. It is mainly used to make desserts such as cakes or ice creams, but it can also be used in different culinary preparations to add that special sweet flavor.

• Origin

There are various accounts of the origin of dulce de leche. Although several countries where it is produced claim its invention, none holds the designation of origin. In 1998, Argentine chronicler Víctor Ego Ducrot stated that dulce de leche originated in the General Captaincy of Chile, then spread to Cuyo and Tucumán, where it was used as a filling for alfajores, and later to Buenos Aires.
A 2016 investigation suggests that the origin of dulce de leche might be in Indonesia and that around the 6th century, it was brought to nearby islands, including the Philippines.