Talk:Dulce de leche

Argentinian and Uruguayan dish

Dulce de leche is an Argentinian and Uruguayan dish, the other countries Peru, Us, Chile have adopted it but it's not original from there.

Besides the central american sweet "cajeta" is not exactly like dulce de leche (which is more similar to the Uruguayan and American version).

And it's not exactly like the majar blanco.

In Brazil, we do have a Manjar and its white. Its made of "coconut-milk" and served with plum. Wonderful, but very diferent from Doce de leite. I guess I can add Brazil to the above list. As Uruguay has some in common with brazillian culture (or the opposite, I dont know dont want to discuss this), we also have a strong tradition of doce de leite on the Minas Gerais state.

Dulce de leche, its proper form, it's eaten in Argentina, Uruguay and the United States.

These other forms (manjar blanco and cajeta) should have their own articles.

It's also eaten in Paraguay in its original form. I'm sure it's not native or original from Paraguay, but it has been adopted as part of the traditional cousine. Veritiel (talk) 11:53, 23 October 2009 (UTC)

Sorry Veritiel, but this information you are giving is simply straightforward wrong. Leaving "nationalisms" aside, meanwhile it's very known that Dulce de Leche

was introduced as "Manjar" from Chile into Argentina in the 17th and 18th Century. This has been even confirmed by argentinian gourmet historians like Victor Ego Ducrot.

The "Rosas" myth, that Dulce de Leche was invented by coincidence due to milk being burnt in 1829, is a very nice and funny story, but can be easily deducted as false, because

San Martin used to love this "manjar" sweet from Chile, which he imported from Santiago to Mendoza quite a time before 1829. By the way, this does not mean that it was

invented in Chile neither, because it's origins are still disputed and believed to have arab origins. But at least it can be assured, that it was not invented in Argentina,

even it might be the country with the biggest production.

Also check this from the argentinian newspaper Clarin http://edant.clarin.com/diario/2003/04/06/s-04104.htm -- 194.203.215.254 (talk) 15:07, 16 September 2010 (UTC)

After reviewing the sources cited and the spanish-language version of the wiki article, I'm changing the country or origin to Chile. Maybe I'm coming late to this discussion, But the article cited as the source of the claim of Argentine origin specifically argues for Chilean origin. The Spanish-language wikipedia article has a much more detailed treatment of the various origin claims, but also uses that same citation to talk about a Chilean origin http://es.wiki.x.io/wiki/Dulce_de_leche#Origen.

The citation to backup the previous user's claim of 17th or 18th century importation of "Manjar" to Argentina from Chile starts at the bottom of page 4 in the following pdf: http://www.iau.usp.br/sspa/primeiroseminario/pdfs/mesa1_pon030_arg__boyle.pdf Furicorn (talk) 18:40, 13 September 2015 (UTC)

Cajeta

Dulce de leche is extremely popular in Mexico and Central America as well, although it is known with a different name, "cajeta" (a word for dulce the leche accepted by the Real Academia Española). Unfortunately this word has a second meaning in the Argentine and Chilean slang (with sexual connotations). Nonetheless, cajeta is the word used for dulce de leche, and it is as popular in Mexico and Central America as it is in South America. Also, the most common ducle de leche is made out of cow's milk, but in Mexico, dulce de leche made out of goat's milk is popular as well. --Comment unsigned by J.Alonso

ok. great. why did you post this in the discussion page, instead of the article? --Gerardo199 19:54, July 29, 2005 (UTC)

I'm Argentinian and actually here the word "cajeta" is not used with sexual connotations. You're crazy, J.Alonso? --200.123.161.135 04:18, 20 December 2005 (UTC)

Come on, man! Unless you've been living on top of the Aconcagua since birth, you should know Cajeta DOES have sexual connotation in Argentina. I laughed my ars off when, in Mexico, I bought some Bigotes de Cajeta (they were actually good). Mariano(t/c) 09:28, 20 December 2005 (UTC)

Yup, I guess the anonymous user lives on the top of the Aconcagua. Or perhaps, he is extremely naïve. --J.Alonso 19:19, 28 December 2005 (UTC)

I may be being nit-picky about this, but the article makes it sound as though it is called 'cajeta' in Central America, too. It is called 'dulce de leche' at least in El Salvador and Guatemala.–Bspacheco 06:11, 13 August 2006 (UTC)

In Costa Rica it is called Dulce de Leche (Cajeta is a solid tablet made from dulce de leche like tablet, or coconut and or with powder milk, but not the same as Dulce de Leche). —Preceding unsigned comment added by 196.40.65.166 (talk) 21:43, 28 January 2008 (UTC)

Does the solid version of dulce de leche bear any relation to tablet? Cammy 23:54, 16 March 2006 (UTC)

Following the recepy, yes. My mom used to make dulce de leche by cooking a closed Condensed milk can in boiling water. Nevertheless, I'm not sure they are historically related. Mariano(t/c) 11:05, 17 March 2006 (UTC)

"Milk candy"

Is this an accurate translation? I'd say that "dulce" in this case refers more to "jam" than "candy". "Milk jam" would be more accurate (plus it redirects to this article, whereas "milk candy" doesn't). Cheers! -- ironcito 07:21, 12 April 2006 (UTC)

"Dulce de leche" is literally "sweet of milk" so I'd say "milk candy" is closer than "milk jam". JFD 01:06, 1 July 2006 (UTC)

The word Dulce means jam in parts of latin america, such as Argentina and Chile, but I don't know which one suits the name better. Christophe Lasserre 02:01, 30 May 2007 (UTC)

Well, in Portuguese, "doce de leite" can be straighfowardly translated to "milk candy". It really does not mean "jam", which is "geléia". I suspected "milk sweet" was not a good translation, but, if "sweet" can be made equivalent to "candy", it makes sense. Anyway, although "doce" can be as well a sweet/dessert, a more specific term for "dessert" is "sobremesa".

Hope this helps :) --Brandizzi (talk) 16:44, 3 February 2009 (UTC)

In England, a "sweet" is what Americans would call "dessert." Also, "sweets" are sometimes referred to as "pudding" (or "pud", as in, "What's for pud tonight?"). So, "milk dessert" or "milk pudding" might come close.71.161.155.126 15:40, 20 August 2007 (UTC)

Dulce de leche means Milk Jam because of the preposition "de". Sweet milk would be "leche dulce". According to the Spanish dictionary dulce means jam or confiture like in "dulce de membrillo". Also caramel or caramelized milk is a description not a translation. For example germans describe chorizo as "Spanish salami". As this CONFECTION IS FROM SOUTH AMERICA and here we use dulce and jam as synonyms, the correct English translation is Jam. So in conclusion dulce de leche is translated as "Milk Jam" but can be described as caramelized, fudge or whatever. But sweet milk is quite wrong. 2800:150:11C:3A4:FCE1:B400:A127:A02 (talk) 01:04, 19 February 2024 (UTC)

I believe the corresponding desert for Dulce de Leche in US would be "fudge" —Preceding unsigned comment added by 158.35.225.229 (talk) 20:11, 9 July 2008 (UTC)

Milk jam seems a strange translation to me, certainly in European Spanish usage. I also think that as the Portuguese version does not translate as "jam", it is probably not the right translation to use here. I would suggest "milk dessert", "sweet milk" or "milk sweet" instead. That or just leaving it untranslated. Alboran (talk) 05:42, 24 May 2009 (UTC)

Hate this translation. From the brazillian standpoint, I agree on "fudge".

It looks like the word "dulce" has different meanings depending on the location, in puerto rico it means "sweet" in general, in the US the word for dulce de leche is caramel. A direct literal translation for me would be "the sweet of the milk", "milk candy" or "milk sweet", the word for jam in spanish is "mermelada" or "jalea", and as far as I know you will never hear anyone say "Mermelada de leche". :) —Preceding unsigned comment added by 98.14.85.223 (talk) 23:56, 1 May 2011 (UTC)

JAM - in ENGLISH, which we are saying the "literal" meaning is of, is a fruit *jammed* into a container. Jams and jellies are made with different processes. You can't "jam" milk. "Preserve" is the umbrella term that people here are looking for. — Preceding unsigned comment added by 67.171.198.227 (talk) 22:51, 4 January 2015 (UTC)

I see the search term "milk jam" redirects here, but that still does not mean that "dulce de leche" *literally* means milk jam. The article, if it cares to address the jam/preserve controversy, should say that in English it is sometimes referred to as a jam, but that dulce de leche doesn't *literally* mean milk jam. — Preceding unsigned comment added by 67.171.198.227 (talk) 22:54, 4 January 2015 (UTC)

I think the best translation is Milk Caramel or Caramelized Milk. I think it's compelling that Nestle refers to it in English as "Caramelized Milk." https://www.verybestbaking.com/recipes/32293/caramelized-milk-dulce-de-leche/ If I was really being persnickity, I would argue it should be "Candied Milk," because I'm pretty sure "Caramelized" is just a fancy latinate way of saying "Candied." Furicorn (talk) 19:00, 13 September 2015 (UTC)

Toffee

Perhaps is more easy to understand if you compare toffee (English toffee) whith "dulce de leche". In this way "dulce de leche" is a soft-toffee. Essentially is the same.

Nope. It's identical to Scots tablet but there's only a vague resemblance to toffee, English or otherwise. Toffee ain't crumbly. -- Derek Ross | Talk 07:48, 26 December 2006 (UTC)

I tend to take Toffee as Doce de leite sometimes... —Preceding unsigned comment added by 189.25.137.236 (talk) 19:46, 13 November 2009 (UTC)

Alcoholic drink?

I saw the musical Guys and Dolls a couple of months ago at my friend's high school and in the cabana scene Sky orders a "Dulce de leche" for Sarah when she asks for a milkshake, and it turns out to be an alcoholic drink he uses to basically trick her into getting drunk. The dialogue goes a little something like this:

Sky: How about a drink?

Sarah: A milkshake, please.

Sky (to the waitress): Dulce de leche.

Sarah (after getting her drink): These are delicious, what did you call them?

Sky: Dulce de leche.

Sarah: Dulce de leche... what's in it, besides milk?

Sky: Oh, sugar... and a sort of native flavoring.

Sarah: What's the name of the flavoring?

Sky: Bacardi.

Sarah: Doesn't Bacardi have alcohol in it?

Sky: Only enough to act as a preservative.

If you've seen Guys and Dolls you know that Sarah ends up drunk, but anyways, I'm just wondering a lot about this now, because the article says nothing about a drink that goes by the same name. Anyone have any information on this? Shivers _talk 23:38, 14 July 2006 (UTC)

Peruvian stuff

I don't know much about the varieties of milk/sugar spreads in other countries, but I do know something about the spread in Peru. First, this spread is nothing like what is termed "Dulce de Leche" in the U.S. (the appearance and flavor are very different). Second, the spread in Peru is not "caramelized," per se (or at least not nearly to the degree that the stuff in the U.S. is). In particular, Manjar Blanco is an off-white color (hence the name). The brown color commonly seen in the U.S. variety is something different. I think this article needs to be clearer in terms of what specifically is being discussed.

Rivalry and further comments on the subject

Hey there, I'm Gustavo and I want to introduce myself and to collaborate in this beautiful project. By the way, "dulce de leche", as you mention here, is not Argentinian but Uruguayan as well, so I would rather use the word River Plate or Rio de la Plata in order to include both of them. You will see, there are several theories on the subject and you may have your opinions which do not prove to be fully considered as true or reliable evidence. Indeed, we should take into account the fact that Uruguay and Argentina were and still are countries with a similar history, more or less the same kind of culture and customs and, what is more, we both speak "Rioplatense Spanish", perhaps that being the reason why here, in Europe and in other countries in the globe, people tend to associate Uruguay with Argentina and viceversa. They don't see the difference, then, I say, should we? It's not my aim to argue about something irrelevant but I thought we, as River Plate brothers, must take conscience of this fact and stop with that rivalry. I would like to include the Uruguayan theory and, actually, I'll do it as soon as I have time. For now I can only say that African slaves may have introduced dulce de leche into the country and then spread all over the region. I'm not saying that this idea has to be considered as truth, when everyone knows that the origins of this jam is a subject to discuss. Finally, "dulce de leche" is available in some places here in Spain and Andorra, and has nothing to do with Peruvian or other versions of the product. The flavor is different, the color changes according to the ingredients that each country employs and the "name" is also different. In Chile, for instance, the so called "dulce de leche" contains, among its main ingredients, nut cream and, sometimes, chocolate. I agree with those who said that dulce de leche must have an article of it own. --Gustave - May I help you? 00:18, 30 October 2006 (UTC)

I don't think the comment that dulce de leche is used to make creme caramel. At least in French cooking the caramel topping is made by boiling sugar in water (no milk!) till the sugar caramelizes and then putting this in the bottom of the dish and pouring the egg/milk custard over it. After cooking, the flan may be inverted to leave the caramel on top, or served by scooping out of the dish. This statement should be removed, but I leave that to the main creators of this excellent page! — Preceding unsigned comment added by 99.254.2.205 (talk) 02:18, 12 January 2012 (UTC)

French Invention

I actually heard that dulce de leche was actually invented in Bretagne by a nationalistic french teacher in my school who also claims, for instance that the Malvinas should actually be french... What exactly makes that point of view more valid than the Argentine one??? I mean, and i'm quoting from this atricle,"It is, however, more likely to have its origins in Europe"... Maberk, 12/11/06

I guess you mean the Dulce de Leche and not the Malvinas. You have to have in mind the importance of Dulce de Leche to Argentina and the hole South America; wereas it might have it origin elsewere (I would remove the more likely from the text) it is mostly important in the context of the Argentine cuisine. Mariano(t/c) 12:35, 13 November 2006 (UTC)

Indeed, the so called legend cited at the bottom (not a verifiable source) seems to be a localization of this other story

Au XIXe siècle, la confiture connaît son apogée avec la découverte du sucre de betterave qui favorise le développement de la confiture familiale. Selon la légende, la recette de la "confiture" de lait naquît à cette époque de la distraction d'un chef cuisinier de l'armée Napoléonienne. Les soldats avaient alors pour ration un bol de lait sucré. Lors d'une bataille, le mélange incidemment chauffé trop longtemps se serait transformé en une pâte onctueuse délicieusement caramélisée.

It is not unlikely that the invention was around in the world for a long time before Argentina or any other latin american country took shape, however is hard to find reliable information.

Kakila (talk) 16:43, 3 December 2014 (UTC)

Russian invention

As a joke reply, I would like to remind you here in Russia we caramelize condensed milk without thinking of the French or the Spanish. It sorta annoys to me see how Dulce De Leche "takes all the credit", but that how it happens all the time: you just can't invent something without being told your newly invented thing have already existed elsewhere. OkiPrinterUser (talk) 08:33, 7 June 2023 (UTC)

Cajeta Vs Dulce de leche?

the cajeta article is too short and should be merged into the Dulce de leche article. I also think cajeta is just a type of dulce de leche and it's the same thing as AREQUIPE.. typical of Colombia, Venezuela and other countries.. remember the obleas?. the name may be mexican but cajeta or arequipe isn't solely mexican or invented in mexico, neither Colombia or venezuela.. so these articles are inaccurate and must provide references. —Preceding unsigned comment added by F3rn4nd0 (talk • contribs)

Well, Cajeta is from goat's milk (I believe), and Dulce de Leche from cow's. It might not be a big difference, but the final product is not exactly the same. Arequipe is somehow whiter and also tates rather differently. I'm not sure it is such a bad idea leaving each regional version separatelly.--Mariano(t/c) 12:20, 11 January 2007 (UTC)

Cajeta is usually made half&half (goat and cow's milk), but I believe both cajeta and arequipe fall under the same general concept of "Dulce de leche". In spite of the small variations in ingredients (quite normal in transnational products), cajeta is synonym of dulce de leche, at least in Mexico, though I do not know if it is the case in Central America. Like F3rn4nd0 suggested, I agree on merging the articles. It makes no sense to have separate articles (treating them as two different things) and then speaking about the legendary origins of all types of dulce de leche. --Dúnadan 16:59, 11 January 2007 (UTC)

Arequipe is fairly distinct from Cajeta and should not be merged, being Colombian and familiar with both I would have to say that due to the big difference in flavor and cultural identification that the name implies they really should be treated separate. just because crepes and pancakes look similar and are made of virtually the same ingredients does not mean they are the same thing.

More terminology debates

Let me toss in my two cents on the terminology stuff. My knowledge of this is limited to the Peruvian confection Manjar Blanco and the U.S. confection Dulce de Leche. I can tell you that these are very different things. As a practical matter I believe that the basic ingredients are the same (although the minor flavorings may be different) but the preparation is different. The key difference is the caramelization of the sugars which gives dulce de leche its brown color and strong flavor. This is NOT the case for manjar blanco which is why it has a more creamy flavor and white color (hence the name). Unfortunately I have little knowledge of the confections of other countries so I do not know which type of confection applies to which country. As far as the cajeta/ariquipe debate above I cannot say what each refers to. One thing that adds to the confusion today is that in many places dulce de leche is gradually creeping in as a replacement for manjar blanco since it is easier to make.

One specific comment: The Spanish "Manjar blanco" article says that Chile uses "manjar" to refer to dulce de leche whereas this page says that it refers to "manjar blanco" like Peru. Can somebody resolve the discrepancy? --Mcorazao 16:14, 27 April 2007 (UTC)

I noticed too and fixed this. Christophe Lasserre 02:07, 30 May 2007 (UTC)

Maillard or not?

From dulce de leche article: "Although the transformation that occurs in preparation is often called caramelization, it is actually a form of the Maillard reaction, a chemical reaction that is responsible for many of the flavors of cooked food." From Maillard reaction article: " The following things are NOT a result of the Maillard browning reaction: caramel made from milk and sugar, especially in candies". So which is it? Caramel also contains this contradiction. 76.202.58.168 04:51, 15 June 2007 (UTC)

Indented line Like the Maillard reaction, caramelization is a type of non-enzymatic browning. However, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids.

Afaicr (from watching Heston Blumenthal, lol), the Maillard reaction is one that converts proteins to sugars, in agreement with the above. Also, simmering an unopened can of condensed milk in water for hours (these things I knew about from an Argentinian woman I knew 30 years ago) wouldn't reach the right temperature for the Maillard reaction either (I realise it may be possible for that reaction to occur at lower temperatures at higher pressures). Nigella pronounces it as an Italian would pronounce "Dulce de lecce": you'd think she'd be better educated than that. Fuficius Fango (talk) 17:35, 28 December 2019 (UTC)

Location of Starbucks fact

I moved the sentance about starbucks offering dulce de leche flavored lattes and frappachinos from the "origins" section to the main section. It still seems a little out of place so if anyone thinks it needs to be moved or changed around to fit better with the rest of the information, please do so. Glassbreaker5791 16:51, 25 June 2007 (UTC)

Other Dulce de Leche products

I presume you don't want this wikipedia entry to become a list of products, but I thought I'd mention that The Hershey Company seems to have a number of new ones that are flavored with DdL. Hershey's Dulce de Leche Syrup

It seems that they tried dulce de leche kisses but they aren't listed on their products list now so maybe they weren't popular enough.

According to this, Nabisco also has DdL-flavored Oreos. jwilkinson (talk) 19:11, 27 December 2007 (UTC)

Cooking in sealed vs vented can? More directions and/or Warnings?

I noticed that the recipe linked to here mentions puncturing the can before slow-cooking. I was taught to cook it with the can sealed. (though making *very* sure that the water covered it at all times.) I notice that Carnation's condensed milk can is saying "Caution - never heat in the can." I don't know if there is some real risk there or if it is mainly lawyer CYA. Is it appropriate for this WP entry to talk more about how it is made, to offer any different versions, and/or to offer any verified safety warnings? jwilkinson (talk) 19:13, 27 December 2007 (UTC)

I have always made dulce de leche in a sealed can, and have never had any issues. I have also been lax about making sure that the cans were fully submersed (I'm a ballsy, irresponsible bastard), and have done this dozens of times. I may be wrong, but I've never heard of anyone experiencing danger from this preparation. Perforating the cans seems like an unnecessary step that jeopardizes the quality of the final product by allowing the possible introduction of water. I strongly believe that the recipe portion of this page should be modified to reflect this common technique. Vorpal22 (talk) 05:22, 5 July 2008 (UTC)

I have a close friend that did it your way, but forgot to watch over it. He tells me the cleanup of the kitchen ceiling afterwards was not fun. :-) -- Alexf⁴² 12:38, 5 July 2008 (UTC)

I also had a friend who forgot to watch over it and I spent an exciting weekend helping her repaint the now caramelised kitchen ceiling! Amusing in its own way, though I would hazard a guess that it would've been a lot less amusing had she been standing close when the can burst open. —Christine (blather • contribs) 12:11, 27 July 2013 (UTC)

re the "citation needed" on the warning about boiling sweetened condensed milk: this is a common warning on the cans of nestle sweetened condensed milk found in most shops in (at least) australia. the cans themselves are now ring-pull peel types rather than can-opener-required ones, so i can see it being even easier to explode hot caramel all over the kitchen.... but anyway, not sure how we go about citing a nestle label :) —Preceding unsigned comment added by 60.241.99.117 (talk) 12:06, 14 October 2009 (UTC)

Surely, if there is a lid on the saucepan, any explosion from the water boiling away would be confined to the pan itself ?

90.22.43.121 (talk) 09:12, 21 October 2022 (UTC)

It's called pressure. Unlike a pressure cooker, a tin can has no safety valve. OkiPrinterUser (talk) 08:38, 7 June 2023 (UTC)

2023 reply

Back in 1942, the Soviets used to make grenades out of tin cans (RG-42); please don't propagate such literally explosive cooking ideas. Unless you have a safe recipe that one should follow step-by-step, you shouldn't keep it within the main article. — Preceding unsigned comment added by OkiPrinterUser (talk • contribs) 08:35, 7 June 2023 (UTC)

Cuban dulce de leche

There is a Cuban sweet also named "dulce de leche" that is different. The milk is curdled. Argentinian dulce de leche is known in Cuba as leche quemada or fanguito.

Dominican dulce de leche

Dominican dulce de leche is very different. It is solid, crumbly, sometimes filled with guayava preserves. It is often very light colored.

cambiar el nombre

change the name to English, this is wikipedia in English not Spanish Wikipedia.--~EEIMEEIM (talk) —Preceding undated comment added 22:39, 31 March 2011 (UTC).

loser--18.85.59.216 (talk) 05:04, 29 July 2011 (UTC) --Error (talk) 22:06, 3 February 2009 (UTC)

And what name do you suggest? Even Häagen-Dazs uses "dulce de leche" as one of its ice cream flavors. — Preceding unsigned comment added by 148.87.19.210 (talk) 23:51, 11 October 2011 (UTC)

Legend

"Legend says that it was invented in Argentina [1]. "

I think this is irrelevant for an enciclopedic article. All cultures have legends about the origin of many things. For example, some people think that storks deliver newborn babies or that babies come from Paris, yet this is not mentioned in the article about human pregnancy or about France. — Preceding unsigned comment added by 148.87.19.210 (talk) 00:02, 12 October 2011 (UTC)

"The only Hispanic country in Asia, the Philippines"

I think this is stretching the point a bit. The Philippines has a population of over 100 million, less than half a million of whom speak Spanish (i.e. less than 0.5%). Only 3,110 Spanish nationals currently live in the Philippines, and "the majority of the population is composed of ethnolinguistic groups whose languages are Austronesian also known as Malayo-Polynesian in origin." -Spacemartin (talk) 21:07, 22 December 2014 (UTC)

This article y all wrong

Dulce de Leche as such a thing, has it origins in Argentina and Uruguay. In Brasil and the rest of Latam is a whole different product. The oldest register of something alike Dulce de leche is a Chilean prepararion called 'Manjar Dulce'.

I feel these English texts in Wikipedia only has the objective of deny Latam products and history towards the World Market. Otherwise, I don't get the goal of them. There are a lot of active talks that are meant to correct it with the right information. 181.13.65.10 (talk) 13:22, 13 July 2022 (UTC)

It is the same in Spanish Wikipedia. If you wish to modify this portion of the article, please provide a reliable source.--ReyHahn (talk) 15:14, 13 July 2022 (UTC)

@ReyHann: I agree, since I have got a similar feeling. The article implies the dish have spread all across the world, while being Pyrineese. I disagree with this implication. The same dish can be made by an old enough Russian without any knowledge of Latin cuisine. It used to be a common trick called "Варёный сахар" or simple "Варёнка" (varyony sakhar, varyonka); especially since boiling milk used to be a necessity before the advent of sterilized milk with preservatives. OkiPrinterUser (talk) 14:13, 5 June 2023 (UTC)

Dulce de leche

Is it like caramel? 174.21.23.217 (talk) 04:42, 25 November 2022 (UTC)

Dulce de leche goes through non-enzimatic browning (Maillard and caramelization). If enough sugar is added it tastes similar to caramel (just not quite). Note that caramel does not contain milk while in dulce de leche milk is the main ingredients.--ReyHahn (talk) 09:24, 25 November 2022 (UTC)

Nutrition Information

I’ve noticed that most articles for food have a list of ingredients or generalized nutrition info, are this article lacks that. Is this an exception? And following this, does Dulce du Leche contain lactose in high enough amounts to trigger an allergic reaction, or is it cooked out with the evaporating moisture? I do not know the specifics, and feel free to remove my question if it is incorrect to ask here. 2600:1014:B044:6728:E8B2:6D16:B54D:8E64 (talk) 14:32, 12 December 2022 (UTC)

I added nutritional value table per request. Does that cover your needs? --ReyHahn (talk) 17:38, 13 December 2022 (UTC)

Weird question, as the milky's essence doesn't not evaporate, the water aka dihydrogen monooxide does. If you want a non-lactic dairy product, try looking up words like kefir or varenets/ryazhenka; or tvorog, or smetana/sour cream to see whether lactose or caseine or other proteine you are allergic to gets disassebled by the fermentation process OkiPrinterUser (talk) 08:42, 7 June 2023 (UTC)

The oreshki

Here in Russia, the are no products labelled as something with "Dulce de leche". And thus, no factory in Russia would ever fill its oreshki condiment with something labelled as "Dulce de leche" because "no one knows what it is", "we would have to spend a lot of money on the PR campaign". What I see on the photo is, it's merely boiled condensed milk, instead. Please don't misinterpret candies from Russian cuisine as Latin ones. It's like claiming Russian X is "actually Western Y under other name" - wrong; because that would involve confusing correlation and causation OkiPrinterUser (talk) 13:54, 5 June 2023 (UTC)

Kinds of Dulce de leche - needs a list of ones indeed marketed as dulce de leche

IMO, people should actually focus on listing the ingredient variations of Dulce de leche, not on its popularity "under different name". You see, the basic Dulce de Leche looks like basic boiled milk with sugar - it's like implying every bread and butter sandwich is a butterbrot dish of German origin.

However, according to the earlier commentators, there ARE variations of dulce de leche, where some are good and some... well, not so much. OkiPrinterUser (talk) 14:21, 5 June 2023 (UTC)

"Homemade dulce de leche" made of a tin can

Condensed milk dulce de leche

A form of dulce de leche sometimes is made by boiling an unopened can of sweetened condensed milk for two to three hours (or 30 to 45 minutes if contained within a pressure cooker), particularly by those living in countries where it cannot be bought ready-made. This results in a product that is much sweeter than the slow-boiled kind. This method could be dangerous, and should not be done on a stove: if the pot is allowed to boil dry, the can will overheat and explode.

What should be improved

So. This article got a dangerousy sounding recipe, that calls for making a "homemade dulce de leche" by cooking a whole unopened tin can! That can explode if not careful enough! ALL WHILE it says in an adjacent paragraph: "Much of the water in the milk evaporates and the mix thickens". Ugh. Removed (moved to the talk page) because 1) 450-recipe cookbook could have been a compilation of original recipes from newspapers (hence WP:OR or rather, WP:SELF) 2) that's just unsafe. OkiPrinterUser (talk) 08:10, 7 June 2023 (UTC)

• I mean, seriously. An explosive tin can is a thing. So, there are pressure cookers, but those have safety valves. Yet a tin can doesn't have one. AND THERE'S A THING CALLED SHRAPNEL. For example, RG-42 grenade was a fragmentation grenade, all while was a grenade in a tin can.
• The part where tin cans can be contained in a pressure cooker makes some sense to me. OkiPrinterUser (talk) 08:59, 7 June 2023 (UTC)

Alternative ideas to boil condensed milk to dulce-ify it

Glass jar

According to https://sgushhenka.ru/poleznye-sovety/varenaya-v-domashnix-usloviyax.html (a primary source, though. In Russian...) you can pretty much boil condensed milk in a glass jar, standing upright and surrounded by water; no need to boil a whole tin can

Ставим в кастрюлю, куда наливаем воду. Вода должна доставать до уровня содержимого в банке.
После закипания убавляем газ и варим 3 часа. Не помешиваем.

It should be put in a pot, the water level should reach the level of condensed milk. After boiling, the heat should be reduced. Keep cooking for 3 hours. Hope this helps.

ALSO: In Russian, the idea of boiling something in 2 pots or a pot and a jar is called "vodyanaya banya" - an idea of giving your food a sauna-like treatment rather than applying direct boiling. OkiPrinterUser (talk) 10:02, 7 June 2023 (UTC)

Microwave cooking

The same link (https://sgushhenka.ru/poleznye-sovety/varenaya-v-domashnix-usloviyax.html) says you can microwave condensed milk. The measurements aren't listed, so I assume it's 1 "regular" jar, under 402g/1 pound in mass.

1. Put it into a microwave-suitable bowl 2. Set up max wattage and 20 min times 3. Mix every 3 minutes.

6 iterations of mixing, 7 iterations of microwaving, but at least it won't explode. OkiPrinterUser (talk) 10:02, 7 June 2023 (UTC)

References

cookbook...

The "preparation and uses" section is looking very much like a cookbook or how-to, which Wikipedia is WP:NOT. --jpgordon^{𝄢𝄆𝄐𝄇} 16:08, 8 June 2023 (UTC)

Except, this recipe has its notability: it is necessary to conter a "boiling a tin can" dangerous meme (see above). 2A00:1370:81A2:4AE2:707C:13AC:57F6:698B (talk) 09:08, 12 June 2023 (UTC)

Recent reverts based on "not a cookbook" rationale

@Discospinster and Yoshi24517: You have both recently reverted the addition of citations to various cooking websites used to verify various food-related facts (such as the fact that dulce de leche goes by the name kajmak in Poland). I would argue that, since this is a food-related article, food-related websites are going to be the best sources. What would you suggest as better sources? WikiDan61^ChatMe!_ReadMe!! 13:04, 24 January 2024 (UTC)

Journal articles, books, other such reliable sources as are expected in other non-food related articles. Many recipe sites exist only to collect ad views, and the Wikipedia article risks becoming a spam magnet. ... discospinster _talk 16:02, 24 January 2024 (UTC)