The Dulce de Leche recipe originated in Argentina. It is known for the very long, slow heating of unpasteurised milk with unrefined cane sugar. The addition of pods of Bourbon vanilla and grains of “fleur de sel” from Guérande (France) give caramel cream flavours to its unctuous texture.
Prepared with 74g of fruit per 100g
Total sugar content of 37%.
Ingredients: unpasteurised milk, cane sugar, bourbon vanilla, fleur de sel (sea salt) from guérande