They’re both caramel-like, but they’re made differently and taste a bit different.

• Dulce de leche: Slowly cooks milk and sugar until it turns thick, creamy, and caramelized. It’s sometimes called arequipe or manjar, and a goat’s milk version is known as cajeta.
• Caramel: Usually starts by melting sugar (often with water), then may add butter and cream for a sauce. It has a more pronounced burnt-sugar note.
• Texture: Dulce de leche tends to be thicker and milky-smooth; caramel sauce is typically glossier and pourable.
• How to shop: If you want a spreadable, milky caramel flavor, look for dulce de leche in jars, cans, or squeeze bottles; for classic caramel notes, a caramel sauce or syrup may suit better.

It’s a milk-based confection made by slowly heating milk and sugar until it turns a rich, caramel-like spread or sauce. You’ll also hear it called arequipe, manjar, or (when made with goat’s milk) cajeta.

• Forms you’ll find: Thick spreads in jars, liquid sauces in cans or squeeze bottles, and syrups for coffee and desserts.
• How it’s used: Spoon over ice cream, swirl into coffee or hot chocolate, fill cakes and cookies, or drizzle on pancakes and fruit.
• Where to look: It’s commonly in the baking or international foods section, and it’s also available online with pickup or delivery options.

A simple way to say it is: DOOL-seh deh LEH-cheh.

• Breakdown: “dulce” sounds like DOOL-seh; “de” sounds like deh; “leche” sounds like LEH-cheh.
• Tips: The “ch” in “leche” is a soft “cheh,” and each syllable is clear and evenly stressed. Some English speakers say DOOL-say deh LAY-chay—both are commonly understood.
• Context matters: Pronunciations can vary slightly by accent and region, but keeping the syllables light and the “e” sounds like “eh” gets you close to the Spanish pronunciation.

If you’re unsure, most people will know what you mean as long as it’s close.

Expect a rich, milky caramel flavor with deep, toffee-like notes.

• Flavor: Think caramelized sugar rounded out by a creamy dairy base, sometimes with a hint of vanilla.
• Texture: Spreads are thick and spoonable; sauces and syrups are smoother and more pourable.
• Variations: Goat’s milk versions (cajeta) can have a slightly tangy, more complex profile, while lighter sauces may taste sweeter and less intense.
• Serving ideas: Drizzle on ice cream, pair with apples or bananas, fill cookies or crepes, or stir into coffee and hot chocolate.

Sweetness and intensity can vary by style, so choosing between a spread, sauce, or syrup can help match your taste.

Storage depends on the style and the label, so it’s best to follow the package instructions.

• Unopened: Keep in a cool, dry pantry away from heat and sunlight.
• After opening: Many milk-based spreads are best refrigerated with the lid tightly closed. Some syrups and squeeze sauces may remain pantry-safe—check the label to be sure.
• Handling: Use a clean, dry spoon to avoid introducing moisture or crumbs.
• Texture help: If it firms up when chilled, gently warm the amount you need in a microwave-safe dish in short intervals or over warm water, as permitted by the label.

Timeframes can vary by product, so refer to any best-by or storage guidance provided.