Sweet of…Sweets

25 02 2008

Dulce de leche. The literal translation is “sweet of milk.” It is exactly that in Guys and Dolls, when gambler Sky (Marlon Brando) convinces the cold “missionary doll” to join him for dinner in Havana, Cuba and tricks her into a drinking a cocktail  (or several) by that name by saying it’s a milkshake with a little rum. (Okay, so I have a small addiction to old musicals.) It is also, I learned today, a somewhat bizarre Florida-based men’s clothing line.

But, more importantly, in Argentina, it is a caramel concoction so delicious it has its own legend. Today dulce de leche is an Argentine staple, used in everything from pastries to ice cream (and we’re not talking the Häagen-Dazs version folks). It is even a breakfast food, to be spread on bread as the Italians do with Nutella.

What makes this caramel so special? The answer is unclear, save that there is something about the golden, sweet stuff that makes it nothing short of addictive. Something about its chemical balance is such that it required this particular writer to eat her weight in it while traveling, enough to make her give up sweets for Lent (Lent conveniently starting exactly one week after Ash Wednesday, when she was safe at home, out of DDL territory). It is, in short, a little bit of heaven on earth.

Lessons learned:
1) While traveling in Argentina, scope out the corner pastry shop and visit it (and any others you happen to see) often. This is especially key when entering a new unexplored province where the regional DDL treats will be change.

2) If having DDL withdrawals at home (and if it isn’t Lent, or you haven’t given up sweets), try making it yourself.

3) If you can’t cook, or you’re too lazy to cook, put down the Häagen-Dazs and stock up on the real thing online.

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