• 1 quart milk
• 1-1/2 cups sugar
• 1/8 tsp salt

Combine the milk, sugar and salt in a crock pot and turn onto low heat. Stir for a few minutes until sugar is dissolved. Stir frequently in the first hour, then every 15 minutes or so when you check the progress. Continue to cook until the mixture is a dark caramel color and has reduced to about 1 or 1-1/2 cups, about 2 - 4 hours. Pour into a jar and store in the refrigerator until ready to make the Alfajores. Can be kept refrigerated for up to a month.

Dulce de Leche will thicken as it cools, and when cool it can be used as a spread, filling for cookies, dip for fresh apples, etc. When warmed, it can be poured over ice cream or poached pears or other fruit, or drizzled over baked apples. But of course everyone knows the best way to eat dulce de leche is with a spoon right out of the jar.