Spanish for ‘candy of milk’, this delicious extract holds major importance when it comes to flavour and the baking industry. The form is like an extremely creamy caramel, but just not as sticky as caramel as it is produced by heating milk instead.
Use it in a variety of baked goods and recipes, from flans, smoothies and puddings to a Tres Leches cake or a favourite creamy chocolate beverage. It even works deliciously well in dark chocolate bark recipes and can add a hint of caramel and nut flavour.