4 to 6
This thick, sweet, saucelike caramel is Argentina’s national dessert. It turns up at highfalutin restaurants and homey eateries, spooned over everything from fruit to cake to ice cream. It’s also good eaten right off the spoon. Dulce de leche (literally milk sweet) isn’t particularly difficult to make, but it does require conscientious stirring to keep the caramel from boiling over. Be comforted by the fact that it keeps for months and that a little can go a long way.