Made with patience and care, the simple ingredients are stirred over a low flame for hours until the color reaches the intoxicating deep golden brown.
Throughout Central and South America, Dulce de Leche comes in various forms and names.
In Mexico it is commonly known as Cajeta, in Peru and Chile you can find it as Manjar, in Colombia and Venezuela the spread goes by Arequipe.
Despite the changing names and spectrum of colours, the spread features the same main ingredients, Milk and Sugar.
Dulce de Leche is still the most globally renowned name, and the one that is driving the golden brown spread to fame.
This text briefly introduces your main products to your visitors.
This text briefly introduces your main products to your visitors.
This text briefly introduces your main products to your visitors.
This text briefly introduces your main products to your visitors.
chef Emma jonson, italian station
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