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arequipe and dulce de leche

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a post on the tristate board piqued my interest on this. Are there regional differences between dulce de leche from different latin american regions? From what I understand, arequipe is what they call dulce de leche in colombia. But is it different than what you'd find called dulce de leche in uruguay or argentina or chile or mexico?

Boy, that would be a fun side-by-side-by-side-by-side taste test!

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  1. Check the wiki article on dulce de leche. Also look at the talk page. People from various of these countries are speaking up.

    Looks like there are variations in what milk is used (cow, goat, mixed, sweetened condensed), variations in the canalization, variations in thickness, and variations in additions (wine, vanilla, cinnamon, banana, nuts).

    paulj

    1. Ok, superlate answer, but in case you still care:
      I love both dulce de leche and arequipe. Dulce de leche is nothing like arequipe in Venezuela, i am not sure how to describe it. But i do know that arequipe is nothing more than darkened or perhaps toasted sweet condensed milk. Here is how you do it. Get a can of sweet condensed milk. Fill a big pot with enough water that will cover the condensed milk can (yes the can...do not open it) by three or four fingers. Then just bring the water to a boil. Just wait about 3 to 4 hours, (keep filling the pot so that water is always covering the entire can of condesed milk), take it aout, let it cool until it gets room temperature and open it. Surprise, now you have beautiful arequipe. Try it! it is very much worth the little effort. Tell me how it turned out ...the longer you leave the can in the boiling water the darker it will get...i usually leave it around 4 hours.

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      1. re: madrusec

        This is how my friend from Guatemala makes arequipe but it's the same as the "easy" dulce de leche recipe used everywhere, too. You can caramelize sugar for dulce de leche but this one is so easy to do.