According to the tradition, the dulce de leche (milk caramel) was invented in Argentina . As many other inventions, it was invented by mistake, not on purpose, once afternoon during a time of internal fights (nineteenth century) between Rosas and Lavalle.

It seems that one afternoon Lavalle decided to visit Rosas at his camp. This were other times, times in which honor ruled over gentlemen and, although they were enemies, there was a great admiration and respect between them.

Nevertheless, Rosas was not at the camp, and General Lavalle laid down and slept a short nap in his enemy's tent while waiting for him. In that moment, the cooker of the camp, a “mulatta”, was preparing a “lechada” as an afternoon snack. This “lechada” consisted of a mixture of milk and sugar that was stirred and heated and it fed and gave energy to the soldiers.
The “mulatta” entered the tent, but instead of finding Rosas, she found his sworn enemy: General Lavalle. This must have scared her so much that she forgot that the “lechada” was still being heated. Evidently, the mixture was not thrown away, and thus, the dulce de leche (milk caramel) was created. It is important to remember that Rosas and Lavalle had been breast-fed when they were babies by the same wet nurse, therefore, they were milk brothers, and later on…..they became dulce de leche (milk caramel) brothers.

The Dulce de leche (milk caramel) is .........

A daily inhabitant of argentine tables since over one hundred years, and it has turned into one of the national ambassadors recognized all over the world.

Delicious, irresistible and, for a lot of people, addictive, the near 111.000 tons of annual production confirm that the romance of the consumers is still intact.

The World Health Organization has stated as ideal consumption in human diet the daily consumption of 400 cm3 of milk, be it fluid or in any of its derivates. Nevertheless, 200 grams of dulce de leche (milk caramel) cover the complete consumption suggested.