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This is caramel sauce’s older, wiser, and more sophisticated sibling. With sous vide and a can of sweetened condensed milk, you can make the simplest caramel sauce ever that’s dialed in to your liking. The longer the milk cooks sous vide, the darker, richer, and thicker it will be. If you’re looking for a drizzly sauce to top off your next dessert, choose a shorter cooking time. If you want a thick caramel for piping—perhaps as a filling for macarons!—then let that can enjoy its sous vide soak for a longer period of time. The Maillard reaction is responsible for dulce de leche’s caramel flavor and dark color. Even though you can’t see inside the can while it’s cooking sous vide, trust that the reaction is happening. Dulce de leche has many uses. Enjoy it on its own, use it in crème caramel or as a dip for churros. You can mix it with a cake frosting, or drizzle it right on top of the cake as a pretty finishing touch. Swirl into an ice cream base or pour some right on top of your favorite scoop. Spread on crêpes, or serve alongside pancakes. The sweet possibilities are endless!