Dulce de Leche (pronounced "DOOL-se de LE-che) is rich and sweet caramelized milk. Classic Dulce de Leche is simple to make with a rich caramel taste; however it does have a fairly long cooking time. Another version of Dulce de Leche uses purchased cans of sweetened condensed milk and this makes equally delicious Dulce de Leche. I have provided both the classic and sweetened condensed milk methods below. The sweetened condensed milk method #1 allows you more control over the thickness of the finished Dulce de Leche. Method #2 is cooked in the can and a little more difficult to judge doneness. From Wikipedia: Dulce de Leche is a South American confection prepared by slowly heating sweetened milk to create a substance that derives its taste from the Maillard reaction, changing flavor and color. Literally translated, it means "candy of milk" or "candy [made] of milk", "milk candy", or "milk jam" in the same way that dulce de frutilla is strawberry jam. It is popular in Latin America, notably in Mexico, Paraguay, Peru, Argentina, Chile, Uruguay, Brazil, Colombia, Ecuador, Bolivia and Venezuela. The dulce de leche of El Salvador has a soft, crumbly texture, with an almost crystallized form. Mexico had versions as manjar (vanilla flavored) or cajeta which is made from goat's milk. In Cuba, dulce de leche is made from soured milk that's curdled and then sweetened. In the Dominican Republic it is made with equal parts milk and sugar with cinnamon, and the texture is more like fudge. In Puerto Rico dulce de leche is sometimes made with unsweetened coconut milk.