Häagen-Dazs · Desserts
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Two different browned sugars in one tub, which is the detail the name hides. The base is caramel and the dulce de leche arrives as ribbons through it, so they're layered instead of blended into one note. They aren't the same thing either. Caramel is sugar cooked until it browns. Dulce de leche is milk and sugar cooked together slowly until the milk proteins brown alongside the sugar, which is a Maillard reaction and not caramelization at all, and it's why the ribbons taste of milk where the base tastes of burnt sugar. Häagen-Dazs brought it to the US in 1998 and it's been a fixture since, which is a fair result for something most American shoppers couldn't have named beforehand.
