<P> South Africans call it Caramel Treat, the most people name brand of dulce de leche, caramel condensed milk or simply caramel . Where it is mostly used as a ingredient in baked confectionaries, cakes and tarts . </P> <P> The most basic recipe calls for slowly simmering milk and sugar, stirring almost constantly, although other ingredients such as vanilla may be added for flavour . Much of the water in the milk evaporates and the mix thickens; the resulting dulce de leche is usually about a sixth of the volume of the milk used . The transformation that occurs in preparation is caused by a combination of two common browning reactions called caramelization and the Maillard reaction . </P> <P> A homemade form of dulce de leche is sometimes made by boiling an unopened can of sweetened condensed milk for two to three hours (or 30 to 45 minutes in a pressure cooker), particularly by those living in countries where it cannot be bought ready - made . This results in a product that is much sweeter than the slow - boiled kind . It is dangerous to do this on a stove: if the pot is allowed to boil dry, the can will overheat and explode . </P> <P> Dulce de leche is used to flavour candies or other sweet foods, such as cakes, churros, cookies (see alfajor), waffles, crème caramel (known as flan in Spanish and Portuguese - speaking regions), and ice creams; it provides the "toffee" part of English Banoffee pie and is also a popular spread on pancakes and toast, while the French confiture de lait is commonly served with fromage blanc . </P>

The dessert dulce de leche is made from what type of milk