Dulce de Leche reaches NZ shores

Dulce de Leche, a traditional South American dessert enjoyed world-wide, is now in New Zealand!

Literally translated as ‘sweet from milk’ in English Dulce de Leche is known as milk jam or caramel spread. 

Gluten free, this traditional and authentic South American topping has now landed on New Zealand shores.

History of Dulce de Leche

The first historical reference dates back to 1829. Juan Manuel de Rosas (Argentina) and his political enemy, Juan Lavalle were having a peace meeting.  According to legend, Manuel de Rosa’s maid forgot about her pot of boiling milk and sugar and returned, she found it had transformed into the exquisite caramel of Dulce de Leche and a new favourite dessert was created.

Depending on where in the world you are, Dulce de Leche may also be known as manjar, manjar blanco, arequipe, or cajeta and the recipe itself also varies.

In Argentina it’s made with milk, sugar, vanilla essence and baking soda but it is argued that the ‘simpler the better’ where in Uruguay Dulce de Leche ingredients are just milk and sugar.

How does one devour Dulce de Leche?

Eaten by the spoonful straight from the jar, it’s also used as a delicious filling, or drizzled over desserts and tarts.

How loved is Dulce de Leche? 

A news article reported that Brazilian officials confiscated 39kg (86lb) of caramel spread from Uruguay’s football team as it arrived in Brazil for the 2014 World Cup due to some missing paperwork.  Some fans were blaming Uruguay’s shock 3-1 defeat to Costa Rica on the lack of Dulce de Leche!