SAVEUR contributing writer Shane Mitchell often glazes her Gingerbread Cake with a caramel icing similar to the Argentine treat dulce de leche, “milk sweet.” It’s a perfect topping for cake or ice cream.
- 1 (14-oz.) can of sweetened condensed milk
- Place an opened 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.