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An Argentinian speciality originally made by caramelizing sugar in milk for many hours. Today, it is often made by boiling a tin of condensed milk to thicken and reduce the milk. When cooled, it can be eaten from the can, used as a dip for fresh fruit and spooned over ice cream or waffles. It is also used as a base in desserts such as banoffee pie or cheesecakes. Dulce de leche literally means ‘sweet milk’. It is also used as a flavouring for ice cream.
Also known as — arequipe, cajas, dulche de leche, manjar