Dulce de Leche is the stuff of dreams. Fresh whole milk in copious amounts and sugar slowly boiled down over hours until it thickens and naturally sweetens and results in a gooey, delicious caramel sauce. In other former Spanish colonies such as those in South America, this is a wonderful ingredient used with desserts, in cookies, etc. It is stunningly good. And kudos to you if you make it from scratch on a regular basis. Even I have resorted to the shortcut version (though it takes just as long) which is incredibly easy and requires little effort. This is de-lata cooking extraordinaire. Take a can of condensed milk, remove the paper label and cover with water in a deep pot. Boil it gently for 3-3.5 hours and top up the water so that it is completely submerged in boiling water throughout. Do not worry about it exploding…I can’t explain this scientifically but it won’t blow up apparently. Let it cool a bit and open the can and out comes this wonderful caramel colored dulce de leche. It is fantastic with banana turon and if you thicken it further, as a filler for butter cookies. Great drizzled on vanilla ice cream and sprinkled with chopped macadamia nuts as well. Ayayay… my diet is done if I have even a teaspoon of this stuff. But it is wickedly wickedly good.