Talk:Dulce de leche

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Dulce de leche is an Argentinian dish, the other countries Peru, Us, Chile have adopted it but it's not original from there.

Besides the central american sweet "cajeta" is not exactly like dulce de leche (which is more similar to the Uruguayan and American version).

And it's not exactly like the majar blanco.

Dulce de leche, its proper form, it's eaten in Argentina, Uruguay and the United States.

These other forms (manjar blanco and cajeta) should have their own articles.

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Dulce de leche is extremely popular in Mexico and Central America as well, although it is known with a different name, "cajeta" (a word for dulce the leche accepted by the Real Academia Española). Unfortunately this word has a second meaning in the Argentine and Chilean slang (with sexual connotations). Nonetheless, cajeta is the word used for dulce de leche, and it is as popular in Mexico and Central America as it is in South America. Also, the most common ducle de leche is made out of cow's milk, but in Mexico, dulce de leche made out of goat's milk is popular as well. --Comment unsigned by J.Alonso

ok. great. why did you post this in the discussion page, instead of the article? --Gerardo199 19:54, July 29, 2005 (UTC)

I'm Argentinian and actually here the word "cajeta" is not used with sexual connotations. You're crazy, J.Alonso? --200.123.161.135 04:18, 20 December 2005 (UTC)

Come on, man! Unless you've been living on top of the Aconcagua since birth, you should know Cajeta DOES have sexual connotation in Argentina. I laughed my ars off when, in Mexico, I bought some Bigotes de Cajeta (they were actually good). Mariano(t/c) 09:28, 20 December 2005 (UTC)

Yup, I guess the anonymous user lives on the top of the Aconcagua. Or perhaps, he is extremely naïve. --J.Alonso 19:19, 28 December 2005 (UTC)

I may be being nit-picky about this, but the article makes it sound as though it is called 'cajeta' in Central America, too. It is called 'dulce de leche' at least in El Salvador and Guatemala.–Bspacheco 06:11, 13 August 2006 (UTC)

Does the solid version of dulce de leche bear any relation to tablet? Cammy 23:54, 16 March 2006 (UTC)

Following the recepy, yes. My mom used to make dulce de leche by cooking a closed Condensed milk can in boiling water. Nevertheless, I'm not sure they are historically related. Mariano(t/c) 11:05, 17 March 2006 (UTC)

Contents 1 "Milk candy" 2 Toffee 3 Alcoholic drink? 4 Peruvian stuff 5 Rivalry and further comments on the subject 6 French Invention

[edit] "Milk candy"

Is this an accurate translation? I'd say that "dulce" in this case refers more to "jam" than "candy". "Milk jam" would be more accurate (plus it redirects to this article, whereas "milk candy" doesn't). Cheers! -- ironcito 07:21, 12 April 2006 (UTC)

"Dulce de leche" is literally "sweet of milk" so I'd say "milk candy" is closer than "milk jam". JFD 01:06, 1 July 2006 (UTC)

[edit] Toffee

Perhaps is more easy to understand if you compare toffee (English toffee) whith "dulce de leche". In this way "dulce de leche" is a soft-toffee. Essentially is the same.

[edit] Alcoholic drink?

I saw the musical Guys and Dolls a couple of months ago at my friend's high school and in the cabana scene Sky orders a "Dulce de leche" for Sarah when she asks for a milkshake, and it turns out to be an alcoholic drink he uses to basically trick her into getting drunk. The dialogue goes a little something like this:

Sky: How about a drink?

Sarah: A milkshake, please.

Sky (to the waitress): Dulce de leche.

Sarah (after getting her drink): These are delicious, what did you call them?

Sky: Dulce de leche.

Sarah: Dulce de leche... what's in it, besides milk?

Sky: Oh, sugar... and a sort of native flavoring.

Sarah: What's the name of the flavoring?

Sky: Bacardi.

Sarah: Doesn't Bacardi have alcohol in it?

Sky: Only enough to act as a preservative.

If you've seen Guys and Dolls you know that Sarah ends up drunk, but anyways, I'm just wondering a lot about this now, because the article says nothing about a drink that goes by the same name. Anyone have any information on this? Shivers _talk 23:38, 14 July 2006 (UTC)

[edit] Peruvian stuff

I don't know much about the varieties of milk/sugar spreads in other countries, but I do know something about the spread in Peru. First, this spread is nothing like what is termed "Dulce de Leche" in the U.S. (the appearance and flavor are very different). Second, the spread in Peru is not "caramelized," per se (or at least not nearly to the degree that the stuff in the U.S. is). In particular, Manjar Blanco is an off-white color (hence the name). The brown color commonly seen in the U.S. variety is something different. I think this article needs to be clearer in terms of what specifically is being discussed.

[edit] Rivalry and further comments on the subject

Hey there, I'm Gustavo and I want to introduce myself and to collaborate in this beautiful project. By the way, "dulce de leche", as you mention here, is not Argentinian but Uruguayan as well, so I would rather use the word River Plate or Rio de la Plata in order to include both of them. You will see, there are several theories on the subject and you may have your opinions which do not prove to be fully considered as true or reliable evidence. Indeed, we should take into account the fact that Uruguay and Argentina were and still are countries with a similar history, more or less the same kind of culture and customs and, what is more, we both speak "Rioplatense Spanish", perhaps that being the reason why here, in Europe and in other countries in the globe, people tend to associate Uruguay with Argentina and viceversa. They don't see the difference, then, I say, should we? It's not my aim to argue about something irrelevant but I thought we, as River Plate brothers, must take conscience of this fact and stop with that rivalry. I would like to include the Uruguayan theory and, actually, I'll do it as soon as I have time. For now I can only say that African slaves may have introduced dulce de leche into the country and then spread all over the region. I'm not saying that this idea has to be considered as truth, when everyone knows that the origins of this jam is a subject to discuss. Finally, "dulce de leche" is available in some places here in Spain and Andorra, and has nothing to do with Peruvian or other versions of the product. The flavor is different, the color changes according to the ingredients that each country employs and the "name" is also different. In Chile, for instance, the so called "dulce de leche" contains, among its main ingredients, nut cream and, sometimes, chocolate. I agree with those who said that dulce de leche must have an article of it own. --Gustave - May I help you? 00:18, 30 October 2006 (UTC)

[edit] French Invention

I actually heard that dulce de leche was actually invented in Bretagne by a nationalistic french teacher in my school who also claims, for instance that the Malvinas should actually be french... What exactly makes that point of view more valid than the Argentine one??? I mean, and i'm quoting from this atricle,"It is, however, more likely to have its origins in Europe"... Maberk, 12/11/06

I guess you mean the Dulce de Leche and not the Malvinas. You have to have in mind the importance of Dulce de Leche to Argentina and the hole South America; wereas it might have it origin elsewere (I would remove the more likely from the text) it is mostly important in the context of the Argentine cuisine. Mariano(t/c) 12:35, 13 November 2006 (UTC)