Arequipe in Colombia and Venezuela, Dulce de Leche in Argentina and Uruguay or maybe Manjar, are some of the names that you can find for this sweet spread. This confection is prepared by slowly heating sweetened milk to create a substance that derives its taste from the Maillard reaction, changing flavour and colour
Serving suggestion: It is used to flavour candies or other sweet foods, such as cakes, churros, cookies (alfajores), waffles, ice creams or our famous Obleas in Colombia and Venezuela. In the UK it provides the “toffee” part of English Banoffee pie.
Presentation: 250 grs