Dulce de Leche is a caramel sauce. I hear you can A) find it in Mexican grocery stores, or B) make it by boiling unopened cans of sweetened condensed milk in a boiling water bath. I haven’t tried either of these, instead opting to make my own using our own Jersey milk. My recipe is 2 gallons of milk and 8 cups of sugar (notice the 1 quart:1 cup ratio), simmered until reduced and golden brown (Takes hours). If you make it with goat’s milk, you get cajeta.