We adore the classic Dulce de Leche from La Salamandra. In Argentina, it is more common than peanut butter. Because it's made from fresh milk and has all the nutrients locked-in, it is given to children as a snack, simply spread on a piece of bread. We like to take it further and toast the bread, spread a thick layer of dulce de leche and slice a banana on top. Try the Chocolate version, too!
No one's sure who started it, the Argentinians or the French, but the idea was brilliant nonetheless. Take the day's fresh whole milk and cook it with a little sugar until it's burnished, sweet and sticky. What separates this from caramel is the depth of flavor you get from the slow cooking of the milk...the flavor is far more complex and sophisticated than your average caramel sauce. Since it contains far more milk than sugar, it's not overwhelmingly sweet.
About the Producer:
The artisans at La Salamandra have been producing dulce de leche with milk from their own cows for over 20 years. The fresh milk is piped from the milking stations into their facility next door where the process begins. The key with dulce de leche is to cook it slowly. The milk needs to reduce at the same rate as the sugar caramelizes to produce a thick, sweet sauce that requires no preservatives or additives.