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From Wikipedia: Dulce de leche is a thick, caramel-like milk-based Argentinian sauce or spread.
Literally translated as "sweets made of milk," it is prepared by slowly heating sweetened milk to create a product that derives its taste from caramelised sugar. Its origin is widely debated, but there's no doubt that it's origin was in Argentina or Uruguay. and it remains popular throughout Latin America, where it is known by this name in Argentina, Uruguay, Bolivia, Paraguay, Dominican Republic, Puerto Rico, and Costa Rica; in Chile, Ecuador and Panama (where it is known as manjar); in Peru and Colombia (where it is known either as manjar blanco or arequipe depending on regional variations); in Mexico and Nicaragua (where it is known as cajeta); and in Brazil (where it is known by its Portuguese name doce de leite).
A French version, known as confiture de lait, is very similar to the spreadable forms of dulce de leche. A Norwegian version, Hamar pålegg ("Hamar spread"), better known as HaPå, is a relatively thick and not so sweet commercial variant.