Dulce de leche

*Dulce de leche*
Alternative names	Caramelized milk, milk candy, milk jam
Type	Confectionery
Region or state	Latin America, Philippines, France, Poland
Main ingredients	Milk, sugar
	Cookbook: Dulce de leche; Media: Dulce de leche;

Dulce de leche (Spanish: [ˈdulse ðe ˈletʃe, ˈdulθe]), caramelized milk, milk candy, or milk jam is a confectionery popular in Latin America, France, Poland, and the Philippines prepared by slowly 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.^[1]^[2] It is typically used to top or fill other sweet foods.

^ McSweeney, Paul L. H.; Fox, Patrick F. (20 April 2009). Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents. Springer Science & Business Media. ISBN 978-0-387-84865-5. Retrieved 13 February 2021.
^ Cite error: The named reference McGee was invoked but never defined (see the help page).

[:0-1] McSweeney, Paul L. H.; Fox, Patrick F. (20 April 2009). Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents. Springer Science & Business Media. ISBN 978-0-387-84865-5. Retrieved 13 February 2021.

[McGee-2] Cite error: The named reference McGee was invoked but never defined (see the help page).

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