Top best answers to the question «What is the difference between condensed milk and dulce de leche»
The key difference between these two is that dulce de leche is made from condensed milk, or milk and sugar, and caramel is made from sugar and water. Many recipe ask for you to place a can of sweetened condensed milk in a pot of water and cook the dulce de leche within the can. NOT ME.
9 other answers
Condensed milk is product obtained by evaporating part of the water of whole milk , or fully or partially skimmed milk with or without the addition of sugar. Dulce de leche is a product obtained by slow heating of sweetened milk which derives its characteristics flavour due to maillard reaction (Reaction between protein and sugar ).
Dulce de leche translates to "sweet milk," which is indicative of how it's made. The main difference in dulce de leche vs caramel is that dulce de leche is usually made by heating up condensed milk. Condensed milk contains higher sugar levels than regular milk, and when it's heated the sugar browns, creating the golden brown color.
The key difference between dulce de leche and caramel is that dulce de leche is made from condensed milk (milk and sugar), while caramel is made from sugar and water. Dulce de leche is usually made by heating up condensed milk and it contains higher sugar levels than regular milk. Once it’s heated, the sugar browns creating golden brown color.
Sweetened condensed milk is used in desserts all around the world. Dulce de leche, a Latin favorite, is made by boiling condensed milk for hours, and then the thick spread is used in cookies, toast, or other baked goods. In many Asian countries, sweetened condensed milk is also used as a favorite to sweeten coffee drinks.
One consists of slowly heating sweetened condensed milk until it browns and thickens. The other is made from heating a mixture of sugar and water. So let’s talk about the differences between the two. Dulce de Leche
To make dulce de leche, condensed milk is simmered even more until even thicker in texture and the color of the sweetened milk has darkened. This is usually done in the can in a pressure cooker or even simmered in a pot until the mixture inside has undergone changes. Since it is made with condensed milk, dulce de leche is creamier in taste than caramel which has a more straightforward sweetness.
What they have in Mexico is Dulce de Cajeta, being the major difference that Dulce de Cajeta is made with goat milk, while Dulce de Leche is made with cow milk. While Argentina could produce both, Mexico can’t as they can’t breed the necessary number of cows (due to their geography restrictions) for said production, that’s why they made their own version with goats instead.
Unlike caramel, dulce de leche is slowly heated, and at much lower temps. The milk used can vary depending on the region the recipe comes from—ranging from coconut milk or cow’s milk with added sugar to sweetened condensed milk.Methods vary too; you can make dulce de leche on the stovetop, in the oven, or even in a slow cooker (this Crock Pot Dulce de Leche recipe, for instance, decants ...
Like Quora User, I think they're the same. But I've never heard the term manjar blanco (literally "white delicacy") used here in Argentina and I don't believe the term dulce de leche is used widely elsewhere. Argentines eat so much dulce de leche...