TFA Dulce de Leche
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Rich, silky, and indulgently caramelised — TFA Dulce de Leche captures the authentic character of traditional South American dulce de leche with a deep, slow-cooked caramel sweetness, a smooth, milky creaminess, and a warm, lingering finish. True to real dulce de leche rather than a plain caramel or toffee note — complex, luxurious, and beautifully versatile in dairy, baked goods, beverages, and confectionery builds.
Flavour Profile
Top: Rich, deep dulce de leche with a slow-cooked caramel sweetness and a milky opening
Mid: Classic dulce de leche character with a smooth, creamy, caramelised milk depth
Finish: Warm, silky, and dulce-de-leche-forward with an indulgent, lingering close
Applications
Dairy: Dulce de leche ice cream, gelato, milkshakes, and frozen yoghurt
Baking and Desserts: Alfajores, cakes, custards, cheesecakes, and classic South American desserts
Beverages: Dulce de leche lattes, flavoured milks, and sodas
Confectionery: Dulce de leche gummies, hard candies, and chews
DIY: Pairs well with vanilla, chocolate, coconut, and other caramel or dairy-dessert profiles
About TFA / TPA
The Flavour Apprentice (TFA/TPA) is a leading American flavour concentrate manufacturer known for its extensive range of high-quality, water-soluble, food-grade profiles trusted by bakers, confectioners, and DIY creators worldwide.
Recommended Usage Rates
Beverages: 1% – 3%
Baking and Desserts: 1% – 3%
Candy and Gummies: 1% – 3%
Ice Cream and Dairy: 1% – 4%
DIY: 3% – 10%
Ingredients
Propylene Glycol (PG), Natural and/or Artificial Flavourings. May contain Water or Ethyl Alcohol. Free from added sweeteners. Food-grade.
Nutritional Information (Per 100ml – Approximate)
Calories: 0 | Fat: 0g | Carbohydrates: 0g | Sugars: 0g | Protein: 0g | Sodium: 0mg
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Disclaimer: Universal Flavours cannot be held liable for reformulations of concentrates by the manufacturer. We will endeavour to update product descriptions if we are made aware of any changes, but unfortunately certain brands do not actively inform their customer base of such changes.
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