Martin Picard Dulce de Leche

$10.95

Creamy and sweet with a hit of toasty maple, this Dulce de Leche made our kitchen testers swoon. It’s made by a French-Canadian chef, Martin Picard, who operates a sugar shack and maple grove, as well as the renowned Quebec restaurant, Au Pied de Cochon. This rendition starts with the familiar rich, caramel-y flavors that are essential to dulce de leche, but adds a twist of nutty, homemade maple syrup for a more complex and luxurious result. Serve drizzled over pastry and desserts like waffles, sandwich cookies and cakes, use as a spread for toast, as a filling for croissants, or as a dip for cut fruit.

Ingredients

Ingredients: Evaporated milk, liquid sugar, maple syrup, lactose.
Allergens: None
Specifications

Net Volume: 300 milliliters
Place of Origin: Canada
How to use

From February to April, sugaring season in Quebec is in full force.

In fact, about 80 percent of the world’s maple syrup is produced in the province alone. During those 8 to 10 weeks, maple trees are tapped for sap, which is then boiled for several hours to form syrup. The duration and temperature of boiling varies depending on the producer, but all syrup undergoes the “Maillard reaction,” a chemical process that browns the syrup and gives it that signature deep flavor (the same thing when meat browns in a pan). Many locals in Quebec will even visit “sugaring shacks” during the sugaring season to sample syrups and enjoy a traditional meal.

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HOW TO USE

Serve drizzled over pastry and desserts like waffles, sandwich cookies and cakes, use as a spread for toast, as a filling for croissants, or as a dip for cut fruit.

Kitchen Notes

Refrigerate after opening.

Along with starting the renowned Quebec restaurant Au Pied de Cochon, Chef Martin Picard also operates a sugar shack and maple grove, where he produces his line of maple products.

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