Dulce de leche - Revision history

CanonNi: Reverted edits by 2803:9800:9888:B2C3:8182:CDDD:15B0:FBB (talk) to last version by 151.196.187.161: not providing a reliable source (WP:CITE, WP:RS)

2024-11-03T12:13:32Z

Reverted edits by 2803:9800:9888:B2C3:8182:CDDD:15B0:FBB (talk) to last version by 151.196.187.161: not providing a reliable source (WP:CITE, WP:RS)

← Previous revision		Revision as of 12:13, 3 November 2024
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	'''''Dulce de leche''''' ({{IPA\|es\|ˈdulse ðe ˈletʃe, ˈdulθe\|lang}}), '''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]].In ~~Argentina~~ ~~that~~ it ~~was~~ in ~~1829,~~ ~~during~~ ~~the~~ ~~signing of the Pact of Cañuelas~~, ~~which put an end to the civil war fought in Buenos Aires~~, ~~when~~ ~~the~~ ~~cook~~ of ~~the~~ ~~politician~~ ~~Juan~~ ~~Manuel~~ de ~~Rosas,~~ ~~left~~ a ~~pot~~ of ~~milk~~ ~~and~~ ~~sugar~~ on ~~the~~ ~~fire~~ ~~for~~ ~~too~~ ~~long,~~ ~~creating~~ ~~the~~ ~~magical brown paste known today~~.~~..Dulce de leche~~		'''''Dulce de leche''''' ({{IPA\|es\|ˈdulse ðe ˈletʃe, ˈdulθe\|lang}}), '''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]].<ref name=":0">{{Cite book\|last1=McSweeney\|first1=Paul L. H.\|url=https://books.google.com/books?id=hz9U9nzy-rQC&q=dulce+de+leche+maillard+reaction+caramelization&pg=PA58\|title=Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents\|last2=Fox\|first2=Patrick F.\|date=20 April 2009\|publisher=Springer Science & Business Media\|isbn=978-0-387-84865-5\|language=en\|access-date=13 February 2021}}</ref><ref name="McGee" /> It is typically used to top or fill other sweet foods.
	<ref name=":0">{{Cite book\|last1=McSweeney\|first1=Paul L. H.\|url=https://books.google.com/books?id=hz9U9nzy-rQC&q=dulce+de+leche+maillard+reaction+caramelization&pg=PA58\|title=Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents\|last2=Fox\|first2=Patrick F.\|date=20 April 2009\|publisher=Springer Science & Business Media\|isbn=978-0-387-84865-5\|language=en\|access-date=13 February 2021}}</ref><ref name="McGee" /> It is typically used to top or fill other sweet foods.

	== Names and similar confections ==		== Names and similar confections ==

2803:9800:9888:B2C3:8182:CDDD:15B0:FBB at 12:13, 3 November 2024

2024-11-03T12:13:10Z

← Previous revision		Revision as of 12:13, 3 November 2024
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	}}		}}

	'''''Dulce de leche''''' ({{IPA\|es\|ˈdulse ðe ˈletʃe, ˈdulθe\|lang}}), '''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]].<ref name=":0">{{Cite book\|last1=McSweeney\|first1=Paul L. H.\|url=https://books.google.com/books?id=hz9U9nzy-rQC&q=dulce+de+leche+maillard+reaction+caramelization&pg=PA58\|title=Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents\|last2=Fox\|first2=Patrick F.\|date=20 April 2009\|publisher=Springer Science & Business Media\|isbn=978-0-387-84865-5\|language=en\|access-date=13 February 2021}}</ref><ref name="McGee" /> It is typically used to top or fill other sweet foods.		'''''Dulce de leche''''' ({{IPA\|es\|ˈdulse ðe ˈletʃe, ˈdulθe\|lang}}), '''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]].In Argentina that it was in 1829, during the signing of the Pact of Cañuelas, which put an end to the civil war fought in Buenos Aires, when the cook of the politician Juan Manuel de Rosas, left a pot of milk and sugar on the fire for too long, creating the magical brown paste known today...Dulce de leche
			<ref name=":0">{{Cite book\|last1=McSweeney\|first1=Paul L. H.\|url=https://books.google.com/books?id=hz9U9nzy-rQC&q=dulce+de+leche+maillard+reaction+caramelization&pg=PA58\|title=Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents\|last2=Fox\|first2=Patrick F.\|date=20 April 2009\|publisher=Springer Science & Business Media\|isbn=978-0-387-84865-5\|language=en\|access-date=13 February 2021}}</ref><ref name="McGee" /> It is typically used to top or fill other sweet foods.

	== Names and similar confections ==		== Names and similar confections ==

151.196.187.161 at 01:41, 3 November 2024

2024-11-03T01:41:29Z

← Previous revision		Revision as of 01:41, 3 November 2024
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	== History ==		== History ==
	There are various stories about its origin. Some reports say it originated in [[Indonesia]] in the 6th century.<ref name=":3" />{{Additional citation needed\|date=October 2024}} It was later was brought to the [[Philippines]], [[Spain]], and finally into [[Latin America]].<ref name=":3">{{cite web\|url=https://www.smh.com.au/traveller/inspiration/the-origins-of-dulce-de-leche-the-sweet-treat-that-caused-an-international-incident-20230313-h2agwj.html\|title=The origins of dulce de leche: The sweet treat that caused an international incident\|editor=Catherine Marshall\|publisher=[[The Sydney Morning Herald]], 14 March 2023\|access-date= October 6, 2024}}</ref> Apocryphal stories also suggest it was brought to the Americas by important historical figures like [[Napoleon]] or Argentinian general [[Juan Manuel de Rosas]].<ref name=":3" />		There are various stories about its origin. Some reports say it originated in [[Indonesia]] in the [[6th century]].<ref name=":3" />{{Additional citation needed\|date=October 2024}} It was later was brought to the [[Philippines]], [[Spain]], and finally into [[Latin America]].<ref name=":3">{{cite web\|url=https://www.smh.com.au/traveller/inspiration/the-origins-of-dulce-de-leche-the-sweet-treat-that-caused-an-international-incident-20230313-h2agwj.html\|title=The origins of dulce de leche: The sweet treat that caused an international incident\|editor=Catherine Marshall\|publisher=[[The Sydney Morning Herald]], 14 March 2023\|access-date= October 6, 2024}}</ref> Apocryphal stories also suggest it was brought to the Americas by important historical figures like [[Napoleon]] or Argentinian general [[Juan Manuel de Rosas]].<ref name=":3" />

	In 2003, Argentina attempted to declare dulce de leche as national patrimony but countries across South America and Central America objected due to its popularity all over the continent.<ref name=":3" />		In 2003, Argentina attempted to declare dulce de leche as national patrimony but countries across South America and Central America objected due to its popularity all over the continent.<ref name=":3" />

204.48.94.110: /* Names and similar confections */Fixed typo

2024-10-31T02:24:37Z

Names and similar confections: Fixed typo

← Previous revision		Revision as of 02:24, 31 October 2024
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	== Names and similar confections ==		== Names and similar confections ==
	Spanish ''dulce de leche'' and Portuguese ''doce de leite'' ({{IPA\|pt\|ˈdosi dʒi ˈlejtʃi\|lang}}) mean "sweet [made] of milk". Other names in Spanish include ''manjar'' ("delicacy"), ''arequipe'' and ''[[leche quemada]]'' ("burnt milk", a term popular in Mexico); also in Mexico and some [[Central America]]n countries ''dulce de leche'' made with goat's milk is called '[[Cajeta de Celaya\|cajeta]]'.{{efn\|The term ''arequipe'' is used in Colombia and Venezuela, ''cajeta'' is used in Mexico, ''manjar'' or ''manjar blanco'' is used in Bolivia, Chile, Ecuador and Peru. }}<ref name="edant2">{{cite web \|date=6 April 2003 \|title=Origen mítico del dulce de leche \|trans-title=The Mythical Origin of Dulce de Leche \|url=https://www.clarin.com/sociedad/origen-mitico-dulce-leche_0_r1nl5JflRtx.html \|access-date=8 June 2014 \|publisher=[[Clarín (Argentine newspaper)\|Clarín]] \|language=es \|archive-date=9 August 2016 \|archive-url=https://web.archive.org/web/20160809045424/http://edant.clarin.com/diario/2003/04/06/s-04104.htm \|url-status=live }}</ref>		Spanish ''dulce de leche'' and Brazilian Portuguese ''doce de leite'' ({{IPA\|pt\|ˈdosi dʒi ˈlejtʃi\|lang}}) mean "sweet [made] of milk". Other names in Spanish include ''manjar'' ("delicacy"), ''arequipe'' and ''[[leche quemada]]'' ("burnt milk", a term popular in Mexico); also in Mexico and some [[Central America]]n countries ''dulce de leche'' made with goat's milk is called '[[Cajeta de Celaya\|cajeta]]'.{{efn\|The term ''arequipe'' is used in Colombia and Venezuela, ''cajeta'' is used in Mexico, ''manjar'' or ''manjar blanco'' is used in Bolivia, Chile, Ecuador and Peru. }}<ref name="edant2">{{cite web \|date=6 April 2003 \|title=Origen mítico del dulce de leche \|trans-title=The Mythical Origin of Dulce de Leche \|url=https://www.clarin.com/sociedad/origen-mitico-dulce-leche_0_r1nl5JflRtx.html \|access-date=8 June 2014 \|publisher=[[Clarín (Argentine newspaper)\|Clarín]] \|language=es \|archive-date=9 August 2016 \|archive-url=https://web.archive.org/web/20160809045424/http://edant.clarin.com/diario/2003/04/06/s-04104.htm \|url-status=live }}</ref>

	In the Philippines, ''dulce de leche'' made with [[carabao]] (water buffalo) milk is called ''dulce gatas'',<ref name="dulcegatas">{{Cite news \| title=Desilusión: el dulce de leche no fue un invento argentino \| trans-title=Disappointment: dulce de leche was not an Argentine invention \| url=https://www.cronista.com/3dias/Desilusion-el-dulce-de-leche-no-fue-un-invento-argentino-20160923-0027.html \| language=es \| work=[[El Cronista]] \| date=September 23, 2016 \| access-date=January 8, 2024 \| archive-date=8 January 2024 \| archive-url=https://web.archive.org/web/20240108095218/https://www.cronista.com/3dias/Desilusion-el-dulce-de-leche-no-fue-un-invento-argentino-20160923-0027.html \| url-status=live }}</ref> and is a specialty of [[Negros Occidental]] province.<ref name="dulcegatas2">{{Cite news \| last=Tajanlangit \| first=Eli F.J. \| title=They're stealing our dulce gatas \| url=https://archives.visayandailystar.com/2012/February/03/goodlife.htm \| work=The Visayan Daily Star \| date=February 3, 2012 \| access-date=January 8, 2024 \| archive-date=17 June 2024 \| archive-url=https://web.archive.org/web/20240617173106/https://archives.visayandailystar.com/2012/February/03/goodlife.htm \| url-status=live }}</ref>		In the Philippines, ''dulce de leche'' made with [[carabao]] (water buffalo) milk is called ''dulce gatas'',<ref name="dulcegatas">{{Cite news \| title=Desilusión: el dulce de leche no fue un invento argentino \| trans-title=Disappointment: dulce de leche was not an Argentine invention \| url=https://www.cronista.com/3dias/Desilusion-el-dulce-de-leche-no-fue-un-invento-argentino-20160923-0027.html \| language=es \| work=[[El Cronista]] \| date=September 23, 2016 \| access-date=January 8, 2024 \| archive-date=8 January 2024 \| archive-url=https://web.archive.org/web/20240108095218/https://www.cronista.com/3dias/Desilusion-el-dulce-de-leche-no-fue-un-invento-argentino-20160923-0027.html \| url-status=live }}</ref> and is a specialty of [[Negros Occidental]] province.<ref name="dulcegatas2">{{Cite news \| last=Tajanlangit \| first=Eli F.J. \| title=They're stealing our dulce gatas \| url=https://archives.visayandailystar.com/2012/February/03/goodlife.htm \| work=The Visayan Daily Star \| date=February 3, 2012 \| access-date=January 8, 2024 \| archive-date=17 June 2024 \| archive-url=https://web.archive.org/web/20240617173106/https://archives.visayandailystar.com/2012/February/03/goodlife.htm \| url-status=live }}</ref>

ReyHahn: /* History */ all

2024-10-14T10:43:24Z

History: all

← Previous revision		Revision as of 10:43, 14 October 2024
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	There are various stories about its origin. Some reports say it originated in [[Indonesia]] in the 6th century.<ref name=":3" />{{Additional citation needed\|date=October 2024}} It was later was brought to the [[Philippines]], [[Spain]], and finally into [[Latin America]].<ref name=":3">{{cite web\|url=https://www.smh.com.au/traveller/inspiration/the-origins-of-dulce-de-leche-the-sweet-treat-that-caused-an-international-incident-20230313-h2agwj.html\|title=The origins of dulce de leche: The sweet treat that caused an international incident\|editor=Catherine Marshall\|publisher=[[The Sydney Morning Herald]], 14 March 2023\|access-date= October 6, 2024}}</ref> Apocryphal stories also suggest it was brought to the Americas by important historical figures like [[Napoleon]] or Argentinian general [[Juan Manuel de Rosas]].<ref name=":3" />		There are various stories about its origin. Some reports say it originated in [[Indonesia]] in the 6th century.<ref name=":3" />{{Additional citation needed\|date=October 2024}} It was later was brought to the [[Philippines]], [[Spain]], and finally into [[Latin America]].<ref name=":3">{{cite web\|url=https://www.smh.com.au/traveller/inspiration/the-origins-of-dulce-de-leche-the-sweet-treat-that-caused-an-international-incident-20230313-h2agwj.html\|title=The origins of dulce de leche: The sweet treat that caused an international incident\|editor=Catherine Marshall\|publisher=[[The Sydney Morning Herald]], 14 March 2023\|access-date= October 6, 2024}}</ref> Apocryphal stories also suggest it was brought to the Americas by important historical figures like [[Napoleon]] or Argentinian general [[Juan Manuel de Rosas]].<ref name=":3" />

	In 2003, Argentina attempted to declare dulce de leche as national patrimony but countries across South America and Central America objected due to its popularity in the continent.<ref name=":3" />		In 2003, Argentina attempted to declare dulce de leche as national patrimony but countries across South America and Central America objected due to its popularity all over the continent.<ref name=":3" />

	== Preparation ==		== Preparation ==

ReyHahn: /* Names and similar confections */ no source provided for south africa

2024-10-07T09:02:39Z

Names and similar confections: no source provided for south africa

← Previous revision		Revision as of 09:02, 7 October 2024
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	The same confectionery is also known as ''[[kajmak]]'' in [[Polish cuisine]], named after Turkish [[kaymak]], a kind of [[clotted cream]]. ''Kajmak'' is most commonly used for wafers or the [[Mazurek (cake)\|mazurek]] pie traditionally eaten at Easter.<ref name="Polish">{{cite web \|date=9 April 2017 \|title=Polish Chocolate and Dulce de Leche Mazurek \|url=https://www.polishyourkitchen.com/polishrecipes/polish-chocolate-and-dulce-de-leche-mazurek-mazurek-czekoladowo-kajmakowy/ \|url-status=dead \|archive-url=https://web.archive.org/web/20210629220641/https://www.polishyourkitchen.com/polishrecipes/polish-chocolate-and-dulce-de-leche-mazurek-mazurek-czekoladowo-kajmakowy/ \|archive-date=29 June 2021 \|access-date=27 February 2021 \|work=Polish Your Kitchen}}</ref>		The same confectionery is also known as ''[[kajmak]]'' in [[Polish cuisine]], named after Turkish [[kaymak]], a kind of [[clotted cream]]. ''Kajmak'' is most commonly used for wafers or the [[Mazurek (cake)\|mazurek]] pie traditionally eaten at Easter.<ref name="Polish">{{cite web \|date=9 April 2017 \|title=Polish Chocolate and Dulce de Leche Mazurek \|url=https://www.polishyourkitchen.com/polishrecipes/polish-chocolate-and-dulce-de-leche-mazurek-mazurek-czekoladowo-kajmakowy/ \|url-status=dead \|archive-url=https://web.archive.org/web/20210629220641/https://www.polishyourkitchen.com/polishrecipes/polish-chocolate-and-dulce-de-leche-mazurek-mazurek-czekoladowo-kajmakowy/ \|archive-date=29 June 2021 \|access-date=27 February 2021 \|work=Polish Your Kitchen}}</ref>

	In South Africa the term "caramel" or "karamel" is commonly used, or in Afrikaans; "gekookte kondensmelk" (cooked condensed milk). It is often used as filling between layers of cake and is a key ingredient of "pepermint krisp tert".{{Cn\|date=September 2024}}

	== History ==		== History ==

ReyHahn: /* Origin */ history

2024-10-07T08:59:38Z

Origin: history

← Previous revision		Revision as of 08:59, 7 October 2024
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	In South Africa the term "caramel" or "karamel" is commonly used, or in Afrikaans; "gekookte kondensmelk" (cooked condensed milk). It is often used as filling between layers of cake and is a key ingredient of "pepermint krisp tert".{{Cn\|date=September 2024}}		In South Africa the term "caramel" or "karamel" is commonly used, or in Afrikaans; "gekookte kondensmelk" (cooked condensed milk). It is often used as filling between layers of cake and is a key ingredient of "pepermint krisp tert".{{Cn\|date=September 2024}}

	== ~~Origin~~ ==		== History ==
	There are various stories about its origin. ~~According~~ to ~~the most reliable version,~~ it originated in [[Indonesia]]. It ~~was~~ ~~already~~ ~~prepared~~ in ~~that~~ ~~Asian~~ ~~country~~ ~~several~~ ~~centuries~~ ~~ago~~ ~~and~~ was brought to the [[Philippines]] ~~around~~ ~~the~~ ~~6th~~ ~~century. From the Philippines it spread to~~ [[Latin America]] ~~from the mid-16th century~~.<ref>{{cite web\|url=https://www.smh.com.au/traveller/inspiration/the-origins-of-dulce-de-leche-the-sweet-treat-that-caused-an-international-incident-20230313-h2agwj.html\|title=The origins of dulce de leche: The sweet treat that caused an international incident\|editor=Catherine Marshall\|publisher=[[The Sydney Morning Herald]], 14 March 2023\|access-date= October 6, 2024}}</ref>		There are various stories about its origin. Some reports say it originated in [[Indonesia]] in the 6th century.<ref name=":3" />{{Additional citation needed\|date=October 2024}} It was later was brought to the [[Philippines]], [[Spain]], and finally into [[Latin America]].<ref name=":3">{{cite web\|url=https://www.smh.com.au/traveller/inspiration/the-origins-of-dulce-de-leche-the-sweet-treat-that-caused-an-international-incident-20230313-h2agwj.html\|title=The origins of dulce de leche: The sweet treat that caused an international incident\|editor=Catherine Marshall\|publisher=[[The Sydney Morning Herald]], 14 March 2023\|access-date= October 6, 2024}}</ref> Apocryphal stories also suggest it was brought to the Americas by important historical figures like [[Napoleon]] or Argentinian general [[Juan Manuel de Rosas]].<ref name=":3" />

			In 2003, Argentina attempted to declare dulce de leche as national patrimony but countries across South America and Central America objected due to its popularity in the continent.<ref name=":3" />

	== Preparation ==		== Preparation ==

ReyHahn at 08:36, 7 October 2024

2024-10-07T08:36:52Z

← Previous revision		Revision as of 08:36, 7 October 2024
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	'''''Dulce de leche''''' ({{IPA\|es\|ˈdulse ðe ˈletʃe, ˈdulθe\|lang}}), '''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]].<ref name=":0">{{Cite book\|last1=McSweeney\|first1=Paul L. H.\|url=https://books.google.com/books?id=hz9U9nzy-rQC&q=dulce+de+leche+maillard+reaction+caramelization&pg=PA58\|title=Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents\|last2=Fox\|first2=Patrick F.\|date=20 April 2009\|publisher=Springer Science & Business Media\|isbn=978-0-387-84865-5\|language=en\|access-date=13 February 2021}}</ref><ref name="McGee" /> It is typically used to top or fill other sweet foods.		'''''Dulce de leche''''' ({{IPA\|es\|ˈdulse ðe ˈletʃe, ˈdulθe\|lang}}), '''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]].<ref name=":0">{{Cite book\|last1=McSweeney\|first1=Paul L. H.\|url=https://books.google.com/books?id=hz9U9nzy-rQC&q=dulce+de+leche+maillard+reaction+caramelization&pg=PA58\|title=Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents\|last2=Fox\|first2=Patrick F.\|date=20 April 2009\|publisher=Springer Science & Business Media\|isbn=978-0-387-84865-5\|language=en\|access-date=13 February 2021}}</ref><ref name="McGee" /> It is typically used to top or fill other sweet foods.


	== Names and similar confections ==		== Names and similar confections ==

ReyHahn: moving down

2024-10-07T08:36:40Z

moving down

← Previous revision		Revision as of 08:36, 7 October 2024
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	'''''Dulce de leche''''' ({{IPA\|es\|ˈdulse ðe ˈletʃe, ˈdulθe\|lang}}), '''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]].<ref name=":0">{{Cite book\|last1=McSweeney\|first1=Paul L. H.\|url=https://books.google.com/books?id=hz9U9nzy-rQC&q=dulce+de+leche+maillard+reaction+caramelization&pg=PA58\|title=Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents\|last2=Fox\|first2=Patrick F.\|date=20 April 2009\|publisher=Springer Science & Business Media\|isbn=978-0-387-84865-5\|language=en\|access-date=13 February 2021}}</ref><ref name="McGee" /> It is typically used to top or fill other sweet foods.		'''''Dulce de leche''''' ({{IPA\|es\|ˈdulse ðe ˈletʃe, ˈdulθe\|lang}}), '''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]].<ref name=":0">{{Cite book\|last1=McSweeney\|first1=Paul L. H.\|url=https://books.google.com/books?id=hz9U9nzy-rQC&q=dulce+de+leche+maillard+reaction+caramelization&pg=PA58\|title=Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents\|last2=Fox\|first2=Patrick F.\|date=20 April 2009\|publisher=Springer Science & Business Media\|isbn=978-0-387-84865-5\|language=en\|access-date=13 February 2021}}</ref><ref name="McGee" /> It is typically used to top or fill other sweet foods.

⚫	== Origin ==
⚫	There are various stories about its origin. According to the most reliable version, it originated in [[Indonesia]]. It was already prepared in that Asian country several centuries ago and was brought to the [[Philippines]] around the 6th century. From the Philippines it spread to [[Latin America]] from the mid-16th century.<ref>{{cite web\|url=https://www.smh.com.au/traveller/inspiration/the-origins-of-dulce-de-leche-the-sweet-treat-that-caused-an-international-incident-20230313-h2agwj.html\|title=The origins of dulce de leche: The sweet treat that caused an international incident\|editor=Catherine Marshall\|publisher=[[The Sydney Morning Herald]], 14 March 2023\|access-date= October 6, 2024}}</ref>

	== Names and similar confections ==		== Names and similar confections ==
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	In South Africa the term "caramel" or "karamel" is commonly used, or in Afrikaans; "gekookte kondensmelk" (cooked condensed milk). It is often used as filling between layers of cake and is a key ingredient of "pepermint krisp tert".{{Cn\|date=September 2024}}		In South Africa the term "caramel" or "karamel" is commonly used, or in Afrikaans; "gekookte kondensmelk" (cooked condensed milk). It is often used as filling between layers of cake and is a key ingredient of "pepermint krisp tert".{{Cn\|date=September 2024}}

		⚫	== Origin ==
		⚫	There are various stories about its origin. According to the most reliable version, it originated in [[Indonesia]]. It was already prepared in that Asian country several centuries ago and was brought to the [[Philippines]] around the 6th century. From the Philippines it spread to [[Latin America]] from the mid-16th century.<ref>{{cite web\|url=https://www.smh.com.au/traveller/inspiration/the-origins-of-dulce-de-leche-the-sweet-treat-that-caused-an-international-incident-20230313-h2agwj.html\|title=The origins of dulce de leche: The sweet treat that caused an international incident\|editor=Catherine Marshall\|publisher=[[The Sydney Morning Herald]], 14 March 2023\|access-date= October 6, 2024}}</ref>

	== Preparation ==		== Preparation ==

Jkasutoro: Origin, reference.

2024-10-07T00:44:27Z

Origin, reference.

← Previous revision		Revision as of 00:44, 7 October 2024
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	'''''Dulce de leche''''' ({{IPA\|es\|ˈdulse ðe ˈletʃe, ˈdulθe\|lang}}), '''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]].<ref name=":0">{{Cite book\|last1=McSweeney\|first1=Paul L. H.\|url=https://books.google.com/books?id=hz9U9nzy-rQC&q=dulce+de+leche+maillard+reaction+caramelization&pg=PA58\|title=Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents\|last2=Fox\|first2=Patrick F.\|date=20 April 2009\|publisher=Springer Science & Business Media\|isbn=978-0-387-84865-5\|language=en\|access-date=13 February 2021}}</ref><ref name="McGee" /> It is typically used to top or fill other sweet foods.		'''''Dulce de leche''''' ({{IPA\|es\|ˈdulse ðe ˈletʃe, ˈdulθe\|lang}}), '''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]].<ref name=":0">{{Cite book\|last1=McSweeney\|first1=Paul L. H.\|url=https://books.google.com/books?id=hz9U9nzy-rQC&q=dulce+de+leche+maillard+reaction+caramelization&pg=PA58\|title=Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents\|last2=Fox\|first2=Patrick F.\|date=20 April 2009\|publisher=Springer Science & Business Media\|isbn=978-0-387-84865-5\|language=en\|access-date=13 February 2021}}</ref><ref name="McGee" /> It is typically used to top or fill other sweet foods.

			== Origin ==
			There are various stories about its origin. According to the most reliable version, it originated in [[Indonesia]]. It was already prepared in that Asian country several centuries ago and was brought to the [[Philippines]] around the 6th century. From the Philippines it spread to [[Latin America]] from the mid-16th century.<ref>{{cite web\|url=https://www.smh.com.au/traveller/inspiration/the-origins-of-dulce-de-leche-the-sweet-treat-that-caused-an-international-incident-20230313-h2agwj.html\|title=The origins of dulce de leche: The sweet treat that caused an international incident\|editor=Catherine Marshall\|publisher=[[The Sydney Morning Herald]], 14 March 2023\|access-date= October 6, 2024}}</ref>

	== Names and similar confections ==		== Names and similar confections ==