Dulce De Leche – Milk Caramel
Dulce de Leche or Milk Caramel is made by slowly cooking fresh milk and sugar until the mixture thickens into a luscious creamy caramel sauce. Popular in Latin America and in Spain, my first taste of Dulce de Leche was in Madrid a decade ago when it was served poured over vanilla ice cream.
Thicker than a sauce, Dulce de Leche is more like a cooled melted caramel – thick, rich and not unlike the caramel that sticks to a spoon when making caramel apples. Although Dulce de Leche cannot be used to make caramel apples (because it doesn’t harden when cooled), the sauce can be spooned over ice cream, yogurt, cake, waffles, crepes, biscuits, toast, and even used as a layer between sweet crisp breads known as “tortas” (as pictured above). Some fans have been known to stick a spoon in the jar and enjoy Dulce de Leche plain – it’s that good. Read more 
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