Description
Confection from Latin America
Technical
Dulce de leche, caramelized milk, milk candy, or milk jam is a confection commonly made by heating sugar and milk over several hours. The substance takes on a spreadable, sauce-like consistency and derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
caramelizedbutterytoastedvanilla-likecreamy
Taste
sweetumamislightly bitter
Texture
viscoussmoothunctuousslightly sticky
Wine Analogy
Similar to a late-harvest dessert wine with caramel notes
Coffee Analogy
Comparable to a caramel macchiato's sweet dairy notes
Perfume Analogy
Resembles gourmand fragrances with vanilla and caramel accords
Culinary Applications
AlfajoresArgentinaUsed as filling between shortbread cookies
ChocotortaArgentinaLayered with chocolate cookies in no-bake dessert
Brigadeiro de ColherBrazilSpoonable version of traditional brigadeiro candy
Dietary
VegetarianGluten-FreeHalalKosherdairy
Molecular Pairing
Key Compounds Produced
5-Hydroxymethylfurfural (HMF)GlycosylamineN-glycosidesDiacetylAcetoin