So if I started talking to you about milk marmalade you would think that I fell off of a crazy tree. If I continued to talk about milk preserves, you would also think that I hit every crazy branch on my way down. And, in turn, I would think that you’re most definitely not French. That’s right folks, French people have what is called confiture de lait, which is a caramelly spread made of milk and sugar. It’s equivalent in Latin and South America is called dulce de leche. Dulce de leche is what you make when you have any combination of the following: a) a lot of milk just about to go bad; b) a lot of free time; c) an obsessive compulsive disorder in regards to stirring liquids; d) willingness to taste something divine. I exhibited all of the above and thus embarked on my first dulce de leche making adventure. The process is a bit of a pain in the neck and it takes a long time but the result is one of those highly addictive foods which keep calling your name so loud that you can most definitely hear them through the fridge door. It gets eaten pretty quickly and I’m quite positive that it goes straight to your thighs. All in all, it’s so worth it.