Dulce de leche: a caramel of slowly reduced cow's milk and sugar, central to Argentine and Uruguayan sweets. Cajeta: the Mexican counterpart, traditionally made with goat's milk and associated with Celaya. Arequipe and manjar: the Colombian and Chilean-Peruvian names for similar milk caramels, used as spreads and pastry fillings.
Dulce de higos and dulce de ciruelas: figs and plums preserved in syrup, often served with fresh cheese. Dulce de pechiche: an Ecuadorian preserve made from a coastal fruit. Cocada: a coconut-and-sugar confection found from Mexico to Brazil. Bocadillo and goiabada: firm guava pastes sold in blocks. Oblea: a thin wafer sandwich typically filled with arequipe. Mazapán: a crumbly peanut or almond confection.