First things first, what the English-speaking world calls dulce de leche has different names in the countries where it is traditionally made. In Cuba, for instance, it’s called fanguito, or “little mud,” presumably because of the color and consistency it has. It is always made with condensed milk, at least in modern times. What Cubans call dulce de leche is a completely different sweet, made from curdled milk. It is not creamy but lumpy instead, which gives it its alternate name, borugas, or milk curds. It’s also sometimes known as dulce de leche cortada, or literally sweet from curdled milk. In both cases, it boils down – pun intended – to caramelizing milk with sugar. This post is about the former, not the latter.
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