Dulce de leche is a popular treat eaten throughout South and Central America, from Argentina to Mexico. Variations on this caramelized milk recipe are also enjoyed in Russia, France and Spain. 

Literally translated, dulce de leche means “milk candy,” a fitting name as it comes from literally caramelizing milk and sugar over low heat. This sugary liquid, when simmered long enough, cooks down to about one-sixth of the volume, turns amber-brown in color and begins to thicken. On occasion, chefs allow the mixture to simmer beyond this point, giving the concoction a roasted, coffee-like flavor, perfect to mix with ice cream or chocolate desserts.

A more rustic preparation method is to boil an unopened can of sweetened condensed milk (which already contains the sugar content necessary to achieve caramelization). The can is boiled in a pot of water for two to three hours until the same reaction takes place. Though the recipe is simple and straightforward, many Argentines prefer to buy it pre-made and save themselves hours of stirring at the stove. 

In Argentina, for any substance to be called dulce de leche it must follow the same standard recipe: cow´s milk, sugar, vanilla, and a touch of baking soda. That´s not to say, however, that all dulce de leche is made equal. On the contrary, chefs have developed a variety of styles and techniques to differentiate their product from another.

Supermarket aisles are stacked with shelves upon shelves of different dulce de leche brands and styles.

Tradicional (Traditional style) or Colonial (Colonial style) is a darker brown and slightly more thick and heavy. These styles are generally produced under medium heat and can be slightly more artisan in nature, depending on the brand.

Repostero (Pastery style) is similar to traditional dulce de leche, however it´s consistency is slightly less runny, making it ideal for pastry and alfajor fillings that need to maintain their shape.

Heladero This style of dulce de leche is slightly less sweet and is intended to be mixed into ice cream and used as flavorings.

Light, Diet, Bajas Calorias (Low-calorie style) tends to be made with skim or low-fat milk and sugar substitutes. This version tends to be lighter in color and less intense in caramel flavor.    

This sweet, sticky sauce can be served as pastry or cake filling, drizzled over ice cream or slices of fresh fruit. It can be slathered onto warm crepes, toast, or enjoyed straight off the spoon. Whether you enjoy it on a pancake or simply a green apple, dip your spoon into a jar and enjoy! 

Though the origins of dulce de leche are unclear, one thing is certain: this sweet sauce has gained quite an international following. Companies such as Haagen Dazs, Yoplait and Starbucks have already incorporated dulce de leche flavors into their menu of products.