Doce de leite (Brazilian toffee/ Milk Caramel/ Dulce de leche)

70 pieces
57 cal/piece

4 cups of sugar
2 litres of milk

In a big pan, heat up the milk and the sugar. When it starts to boil, mix it until it thickens. You know when it's done when you remove a bit of the candy and put in a glass with tap water. If, with your fingers, you can get a ball that keeps its shape, then it's done. Another hint to know it is done: if you turn the pan around 30 degrees from the stove, the candy comes off the bottom and you can see the bottom of the pan.

Turn off the heat, and mix it vigorously with a wood spoon untill the candy thickens and loses its shine. Grease a working surface and empty the pan. Cover the candy with a wet tea towel. Roll it all with a wood roll, spreading the candy which should be around 1 cm thickness.

Remove the tea towel and cut the candy, while still warm, in the shape of little rhombus. Let it cool completely and put the pieces in a cookie jar or any other recipient with lid. It lasts for a long time if stored properly