Caution: before you proceed with this recipe, understand that dulce de leche is dangerously addictive. It's perfectly sweet and rich -- without being too sweet or too rich. Its name also translates to "milk jam," so it is perfectly acceptable to spread thickly on buttered toast, topped with a sprinkle of sea salt. <br />For a vegan variation, replace the milk with coconut milk. This can also be made with goats milk for an added tang, but then you're technically making cajeta. <br />This recipe was inspired by the versions by Deb Perelman and Alton Brown, then adapted.

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