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San Ignacio - Dulce de Leche
Regular price $12.00 USDRegular price
About San Ignacio
- Based in
- Santa Fe province, Argentina
- Founded
- 1939
- Known for
- Argentine dulce de leche
San Ignacio began in 1939 in Rosario, in Argentina's Santa Fe province, when Ignacio Rodríguez Soto started making dulce de leche by hand. Production moved to Sauce Viejo in 1997, and in 1998 the company bought a plant in Hipatia, also in Santa Fe, that makes only cheese.
It was among the first companies certified to export to the European Union, and it now ships to more than 18 international destinations.
San Ignacio questions
What is dulce de leche?
Dulce de leche, Spanish for "sweet made of milk," is milk and sugar simmered for hours and stirred until most of the water cooks off, leaving about a sixth of the starting volume. During that long cooking the milk and sugar brown together, which gives it a deep tan color and a cooked-milk caramel flavor. Caramel, by contrast, is made by heating sugar on its own.
How do you use dulce de leche?
Spread it on toast, waffles or crêpes, spoon it over ice cream, or use it to fill cakes and churros. In Argentina its best-known job is the alfajor: two round sweet biscuits sandwiched with dulce de leche, often dusted with powdered sugar or coated in chocolate.
