Compact dulce de leche is a delicious preparation with its roots in the culinary tradition of Latin America, especially in countries like Argentina, Uruguay, and Mexico. This variant of dulce de leche is firmer and less liquid than the classic version, making it perfect for eating in portions or using as a filling in different desserts.
In different Latin American countries, this sweet milk butter has various names and presentations: in Mexico, it may be known as "cajeta" when prepared with goat's milk, and in other places simply as firm dulce de leche or "arequipe" in Colombia. Its popularity has transcended borders, and it is a true symbol of the sweet and creamy flavor that characterizes the region.
This preparation was originally a method of preserving sweetened milk by cooking it slowly until it acquired an intense golden color and a compact texture. Over time, different recipes emerged that incorporate additional ingredients like nuts and techniques that allow for variations in its consistency and flavor.
