Today I made Milk Jam, or Dulce de Lech. It’s very easy. You take a quart of milk, some sugar, some vanilla, and a bit of baking soda, and then, over the next few hours, reduce it to a thick, caramel-like sauce.

I have not had any success the few times I’ve tried to make caramel, but this has worked every time. Only trick is the recipe says you’ll get one cup, and I got exactly two cups. I can’t imagine boiling it down any thicker than I did.