Dulce de leche - Doce de Leite

This is truly a Latin ingredient produced and used all over South America. In Brazil, the state of Minas Gérais is the heart of Brazil’s dairy country and the biggest producer of the best dulche de leche. Essentially, dulche de leche is milk and sugar cooked slowly until it reaches the consistency of a caramelised paste. In Brazil we eat dolche de leche in all kinds of consistencies: as a candy, as a soft paste, hard paste, more sweet, less sweet, even diet. For all of the recipes in this book, I used tinned Nestlé dulce de leche.