This rich and sweet sauce could be thought of as the Argentinian cousin of caramel. Where caramel is made from sugar and water simmered slowly, Dulce De Leche is the delicious product of milk, sugar, and time. The rich brown colouring comes is the result of slow maillard reactions that create a rich and sweet delight. 

Use to top ice-cream, fill pastries, heated for a creamier take on a caramel sauce, or even spread on toast as the Argentineans do.