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Dulce de Leche

a sweet Argentinian "confit" made from boiling milk with sugar, lactase and a little bicarbonate of soda until it becomes toffee-like. It is then used as we would use jam. It"s known as "majar blanco" in Chile and Peru; "doce de leite" in Brazil; and "arequipe" in Colombia. For suppliers see our Mail Order Section.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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