As seen in Gourmet & The New York Times Magazine

Dulce de leche, or milk caramel, is found all over South America and Mexico. It was only a matter of time for the rest of the world to discover this delicious calcium and protein-rich confection. It's made by boiling milk with sugar for a couple hours until it caramelizes into a rich, golden-brown goo. In Latin America this tasty goo is eaten on a daily basis. It's served solo as a snack or dessert, and to accompany bread, cheese, fruit, ice cream, or cake. It's also used to fill the traditional alfajores (sandwich cookies) and obleas (round, paper-thin wafers). Our favorite dulce de leche comes from Granja La Salamandra, a small dairy farm outside Buenos Aires. Made from the farm?s own fresh, whole milk, its consistently silky texture and well-rounded flavor win us over every time.

Other names for this sweet: cajeta, arequipe, manjar blanco, leche quemada, milk caramel

Ingredients: Whole milk, sugar, glucose, sodium bicarbonate as natural color and vanilla as a natural flavor.