Mmmm….dulce de leche. Or in english, sweetened condensed milk (goat’s or cow’s) heated to produce a wonderfully thick, rich caramel. I’ve made it in the past by boiling a can of sweetened condensed milk, completely submerged in water, for 3 hours. This is an incredibly easy method with incredibly tasty results. However, recent warnings against this method (namely, that the cans can explode) and the fact that our house was like a sauna for several hours because of the steam, have led me to find alternative methods. The first of which is the easy way – just go out and by it! Well, as this product is not quite in the mainstream of grocery items available in Stevens Point, we drove down to Plover’s Mexican grocery store, La Guadalapana. And Hooray! They actually carried two different types – one made with cow’s milk and one from goat’s (I had read about both on the internet). So I happily scooped up both in order to make Alfajores this weekend, which is a Peruvian sandwich cookie, made with almond cookie dough and dulce de leche (or a similar product, manjar blanco, which I’ll never find in Wisconsin unless I make it!) sandwiched in between.