Almost exactly a year ago, I was wandering around the Borough Market in London. It was my first trip to London, and I was having a fantastic time. The market was full of people and food, and I probably looked like a dolt as I snapped picture after picture. One of the stands I wandered by was selling dulce de leche and giving out free samples.

Now, I’ve had dulce de leche, and it was good. But this stuff was amazing! It was tangy and creamy, with none of that overwhelming sweetness you sometimes find in dulce de leches. I bought a bottle, brought it home and shared it with Bryan. Then I pretty much forgot about dulce de leche until now, when I ran across this recipe here.

With tastebuds tingling at the memory of the dulce de leche from London, I set out to make my own. This really couldn’t be easier. You submerge a can of sweetened condensed milk in boiling water and simmer it for three hours. That’s it. The only hard part is remembering to add water to keep the can submerged. At the end of three hours, well, four hours since you want to let the can cool down, you are rewarded with dulce de leche.

Was it as good as the stuff I got in London? Not quite. That dulce de leche had a tang to it that mine didn’t. Maybe it was made from scratch, or maybe they used goat’s milk. But no matter. This was mine, and it was perfectly lovely spread over the first apples of the season.