Arequipe – Colombian Dulce de Leche Spread
Silky, sweet, and deeply caramelized, arequipe is Colombia’s beloved version of dulce de leche. Slow-cooked milk and sugar transform into a golden spread that’s perfect on toast, sandwiched between cookies, or drizzled over ice cream. Its rich flavor and creamy texture make it a dessert staple across the country.
Ingredients (makes about 2 cups)
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4 cups (1 liter) whole milk
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1¼ cups (250 g) granulated sugar
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½ tsp baking soda
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Combine Ingredients
Pour milk into a heavy-bottomed saucepan. Whisk in sugar, baking soda, and salt until dissolved. -
Simmer Slowly
Set the pan over medium-low heat. Bring to a gentle simmer, stirring often so the milk doesn’t scorch. -
Reduce and Thicken
Continue simmering for 60–75 minutes, stirring frequently. As the mixture reduces, it will darken to a rich caramel color and thicken to a spreadable consistency. -
Finish with Vanilla
Stir in vanilla extract during the last few minutes of cooking. -
Cool and Store
Remove from heat and let cool slightly. The arequipe will continue to thicken as it cools. Transfer to a clean jar.
Serving Tips
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Spread on toast, waffles, or pancakes.
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Use as a filling for oblea wafers or sandwich cookies (alfajores).
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Drizzle over ice cream or fresh fruit.
Pro Tips
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Keep Stirring: Frequent stirring prevents the bottom from burning and ensures an even caramelization.
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Heavy Pot Matters: A thick-bottomed pan distributes heat evenly and helps avoid scorching.
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Texture Check: The mixture should coat the back of a spoon. Remember it thickens more as it cools.
Storage
Cool completely, then store in a sealed jar in the refrigerator for up to 2 weeks. Warm gently in a microwave or hot-water bath to loosen if needed.
Frequently Asked Questions
Can I use low-fat milk?
Whole milk gives the richest flavor and best texture. Lower-fat milk may yield a thinner sauce.
Can I shorten the cooking time?
A slow simmer is key. Cooking too quickly can cause burning or graininess.
Is arequipe the same as dulce de leche?
Yes, it’s Colombia’s version of the classic caramelized milk spread, often slightly thicker and darker.
