In 1947, from the union of an entrepreneur dedicated to the bonbonería and two of the owners of the Gran Casino alfajores factory, a novel form of alfajor was born, giving rise in 1948 to the Havanna factory, which had the particularity that the elaboration was in public view
Dulce de leche was born on June 24, 1829 in the estancia La Caledonia, where the Cañuelas Pact was signed between Juan Manuel de Rosas and the commander of the unitary army, Juan Lavalle. A maid was preparing a hot sweetened milk with which the mates were drunk at that time and when Lavalle arrived, tired from the trip, he lay down on the cot where Rosas usually rested. When she saw the enemy chief, the woman ran to look for the guard, but she forgot the milk in the fire. When she returned, the miracle had happened; its color had changed and it had thickened, giving rise to the traditional dulce de leche.
It is made with milk cream, sugar and vanilla. To the eye it looks thick, sweet and creamy.
It is preferably used to make cakes, pastries and desserts.
Made in Spain following the original recipe.