Dulce de leche is definitely one of the most delicious things on the planet. Period. Did you know that it's also super easy to make? Trust me, once you try this, you'll never - ever - want to buy it again. How thick or thin you make your dulce de leche is up to you. I like mine quite thick because it can be used as a spread and I especially love it in  alfajores (my favourite cookies). Some people have reservations about making dulce de leche by boiling it inside the can (most likely because they've heard horror stories of exploding cans). For the record, this has never happened to me, but in the interest of safety, I would recommend using the double boiler method below. Here's how you can make dulce de leche at home: Pour 1 (300 mL) can sweetened condensed milk into a large heat proof bowl set over a saucepan of simmering water. Stir and scrape down the sides of the bowl every 20 minutes and topping up the water in the saucepan if needed, until the condensed milk is thick and caramel-coloured, about 2-1/2 hours. (Make-ahead: Scrape into an airtight container or a sterilized mason jar and let cool. Store in refrigerator for up to 3 weeks). Tip: Dulce de leche will thicken even more once cooled, so stop before you get to the actual thickness you want.   Here are some delicious ideas for your homemade dulce de leche: - Heat gently and drizzle on top of brownies or ice cream - Heat gently and drizzle onto popcorn sprinkled with some fleur de sel - Spread on top of cookies, cakes, crepes or pancakes - Stir into hot chocolate - Dulce de leche butter icing for cakes and cupcakes - Heat gently and pour on top of a cheesecake - Heat gently and drizzled onto scones - Spread onto the top of a dessert pizza   Photography by Irene Fong