Most people know that as far as food and drink is concerend, Argentina is known for great beef and great Malbec wine. But, as far as I can tell, the most favorite food staple here is dulce de leche.Basically, dulce de leche is a sweet milk caramel and is made by simmering down milk and sugar while you stir it constantly. Some people also make it by boiling a can of condensed milk for two to three hours. You have to be careful and make sure that the water the can is in does not boil off or you could have a can of exploding milk in your kitchen.
Most people here just by it in jars off the shelf at the grocery store. It is thicker than a caramel sauce you would buy for ice cream in the States, but thinner than peanut butter. You can have it for breakfast with your croissants, you can have it as a layer in your brownie or as a sauce over your apple tart. It seems to be used in almost every dessert.
At our favorite ice cream place there is a whole column of flavors on the menu listed under "dulce de leche" and even under the other columns of flavors (chocolate, cream, fruit), it is hard to escape dulce de leche. "Swiss Chocolate" is chocolate ice cream with chocolate pieces and....dulce de leche. "American Cookie" is cookies and cream and ....dulce de leche. You get the idea.
Another use for the yummy spread is as the middle of sandwich cookies, called Alfajores (pictured) and are sometimes covered with coconut or chocolate. It is also used in cakes and candies, or just on its own....YUM.
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