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''Dulce de leche'' (; (ポルトガル語:doce de leite) (:ˈdosi dʒi ˈlejtʃi) or (:ˈdosɨ dɨ ˈlejtɨ)) is a confection prepared by slowly heating sweetened milk to create a substance that derives its taste from the Maillard reaction, changing flavour and colour. Literally translated, it means "candy () of milk" or "sweet () of milk."〔Ducrot, Víctor Ego (6 de abril de 2003). «Origen mítico del dulce de leche» (HTM). edant.clarin.com. Consultado el 2 de junio de 2014.〕 It is popular in France, Portugal and Spain, as well as most of Latin America, notably in Colombia, Mexico, Paraguay, Argentina, Chile, Uruguay, Brazil, Ecuador, Bolivia, Peru, and Venezuela. ==Regional variants== The dulce de leche of El Salvador has a soft, crumbly texture, with an almost crystallized form. Mexico had versions as manjar (vanilla flavored) or cajeta which is made from goat's milk. In Cuba, dulce de leche is made from soured milk that's curdled and then sweetened, called cortada. In the Dominican Republic it is made with equal parts milk and sugar with cinnamon, and the texture is more like fudge. In Puerto Rico ''dulce de leche'' is sometimes made with unsweetened coconut milk. ''Dulce de leche'' is also popular in the Philippines, where it is usually paired with cakes or breakfast rolls. As in other places, it has also found its way into other desserts such as cakes and ice cream. A French version, known as ''confiture de lait'' (literally "milk jam"), is very similar to the spreadable forms of ''dulce de leche''. In Haiti, it is known as "douce lait". The Norwegian HaPå spread is a commercial variant that is thicker and less sweet. The name is an abbreviation of "Hamar" where it originally was made and "Pålegg"(spread). "Ha på" literally means "put on" as a reference to putting it on a slice of bread. HaPå originated during the Second World War when, due to the scarcity of supplies, housewives would boil Viking-melk (a type of condensed milk) to a very similar type of spread. After the war the production was commercialized and continues to this day. In Russia, the same preparation, traditionally made by boiling cans of condensed milk in water bath for several hours is known as "варёная сгущёнка" ''varyonaya sgushchyonka'' ("boiled condensed milk") as long as condensed milk is known there, and was (and still is) a mainstay of home confectioners and sweet fillings. In Soviet times there was some commercial production, but at a scale insufficient to meet a demand, so most households returned to traditional at-home preparation. Since the fall of the USSR the spread (though often imitated by various starch-based concoctions) exploded in popularity and is widely commercially produced both in can form and as an ingredient and default filling in various sweets. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Dulce de leche」の詳細全文を読む スポンサード リンク
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