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Arequipe is a sweet treasure in Colombian cuisine, beloved for its velvety texture and caramel like flavour. Found in desserts, pastries, or simply enjoyed straight from the jar, this indulgent treat is more than just a food, it’s a taste of Colombian tradition and warmth.
Whether spread on arepas, drizzled over buñuelos, or savoured with a spoon during quiet moments, arequipe holds a special place in the hearts of Colombians. Its rich, golden hue and irresistibly sweet taste make it a staple in kitchens across the country.
What Is Arequipe?
Arequipe, often compared to dulce de leche, is a thick, creamy caramel like spread made by simmering milk and sugar until they transform into a smooth, glossy confection.
While the process is simple, the result is a luxurious blend of sweetness and depth, offering a flavour that feels both nostalgic and indulgent. In Colombia, arequipe is a versatile treat, equally at home as a dessert topping or the star ingredient in traditional sweets like obleas (thin wafers layered with arequipe).
Its popularity transcends occasions. Arequipe is a constant companion at family gatherings, a highlight at local bakeries, and even a quick snack when cravings strike. Its ability to pair beautifully with so many other foods ensures it remains a beloved and essential part of Colombian food culture.
Ingredients and Taste
The core ingredients of arequipe are straightforward: fresh milk and sugar. Sometimes, a pinch of baking soda is added to enhance the caramelization process and achieve that signature golden brown colour. Some recipes may include a hint of vanilla for a subtle aromatic note, but the beauty of arequipe lies in its simplicity.
The taste is rich and deeply sweet, with a smooth texture that melts on the tongue. The slow cooking process gives arequipe its complex flavour, balancing caramelized notes with the natural creaminess of milk.
It’s indulgent but not cloying, with just enough depth to keep each bite satisfying. This balance makes it an ideal complement to a variety of foods, from crispy wafers to soft breads and even tropical fruits like bananas or figs.
A Taste of History
The story of arequipe is intertwined with the history of dulce de leche, a confection believed to have originated in Argentina in the 19th century. Over time, variations of this milk based caramel spread travelled across Latin America, each country adding its own twist.
In Colombia, arequipe became a cultural icon, its name reflecting a distinct identity while its preparation honoured the same traditions that made dulce de leche a beloved treat.
Arequipe’s rise in Colombia is tied to the country’s agricultural roots, particularly its abundance of fresh dairy products. The simplicity of the ingredients and the ability to create something so decadent from everyday staples contributed to its widespread appeal.
Today, it’s a symbol of comfort and connection, reminding Colombians of home, family, and the shared joy of indulging in something sweet.
Arequipe (Colombian Dulce de Leche) Recipe
Serves: 4 people
Ingredients:
- 1 litre (4 cups) whole milk
- 1 cup granulated sugar
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
Directions
To begin, take a heavy bottomed pot and pour in the whole milk. Add the granulated sugar and stir until it is fully dissolved. Place the pot over medium heat, and stir occasionally to prevent sugar from sticking to the bottom. This ensures even heating and prevents burning.
Once the sugar is dissolved and the milk begins to steam, reduce the heat to low. Stir in the baking soda, which will help thicken the mixture. A slight froth may form due to the reaction; this is normal. Continue stirring gently to maintain a consistent mixture.
Simmer the mixture over low heat, stirring frequently. After 20–30 minutes, you’ll notice it beginning to thicken and turn light beige. At this point, use a wooden spoon to scrape the bottom regularly to avoid scorching. Patience is key to achieving a creamy texture.
As the mixture reduces, it will become more viscous and deepen in colour. After about 40 minutes, the arequipe will resemble caramel. Keep stirring to ensure the texture remains smooth and free of lumps. Adjust the heat slightly if needed to maintain a gentle simmer.
Once the arequipe reaches a rich golden brown hue, test its consistency by dropping a small amount onto a plate. It should hold its shape but remain spreadable. If too runny, continue simmering until desired thickness is achieved.
Remove the pot from heat and stir in the vanilla extract. This step enhances the flavour with a subtle aromatic note. Allow the arequipe to cool slightly in the pot, stirring occasionally to prevent a skin from forming on the surface.
Transfer the arequipe into a clean, sterilized jar or serving dish. Let it cool completely at room temperature before sealing or serving. The cooling process will help set the texture further.
Serve the arequipe as a spread on warm arepas, toast, or crackers. Alternatively, use it as a topping for desserts like ice cream or as a filling for pastries. For an authentic Colombian touch, pair with a cup of fresh black coffee. Garnish with a sprinkle of coarse sea salt or chopped nuts for a delightful contrast in flavour and texture.
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