Other
Dulce de leche
Milk and sugar cooked together until the milk sugars brown and the mixture turns thick and caramel-coloured. Some is made by boiling a tin of sweetened condensed milk.
Origin
A confection of Latin America, with close cousins in France and elsewhere.
Flavour
Very sweet, milky, and caramelised.
How to use it
Spread it, spoon it over desserts, or warm it into a sauce.
Storage
Refrigerate after opening. It keeps for weeks in a covered jar.
Recipes using it
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