Saveur

Photo: Ben Fink

SAVEUR contributing writer Shane Mitchell often glazes her Gingerbread Cake with a caramel icing similar to the Argentine treat dulce de leche, "milk sweet."

Instead of making it in a double boiler, put an opened 14-oz. can of sweetened condensed milk directly into a pot of gently simmering water. Let it cook this way, stirring often and replenishing water in pot, until milk is golden and gooey, about 6 hours. It's a perfect topping for cake or ice cream.

This article was first published in Saveur in Issue #80