Dulce de Leche (Caramel Sauce)
gluten free
Foolproof and wonderful with ice cream, cake, and more!  
Two Recipes:
Easy Version and Classic Version
A wonderful caramel sauce to use over ice cream, brownies, cakes, and more!   Dip apple slices in it!
Makes about 1 & 1/4  cups.  Store in refrigerator and microwave or set jar in hot water to use, if it gets too thick in fridge.
Ingredients
1 can (14 ounces) sweetened condensed milk
Steps
  1. Preheat the oven to 425° F.
  2. Put the condensed milk in an ovenproof pie plate or casserole dish; cover top with aluminum foil.
  3. Make a water bath to steam - put the pie plate or dish into a larger dish.  Add hot water to reach about halfway up the side of the dish containing the milk. (I like to put it on the oven rack and then add water, rather than try to carry it.)
  4. Stir after 30 minutes and continue baking another 30-60 minutes or until the milk turns a light, caramel brown. 
  5. Carefully remove from the water bath and cool on a wire rack until it's room temperature.
  6. When cool, whisk or stir until it's smooth, then transfer to a jar and refrigerate up to two weeks.
Ingredients - Makes about 3 cups
 4 cups whole milk 
1 & 1/4 cups sugar 
1/4 teaspoon baking soda 
1/4 teaspoon vanilla
small pinch of salt
dash cinnamon (optional)
Steps
  1. Put milk, sugar, and baking soda into a pot on the stove.
  2. Stir at medium heat and bring to a boil.  (Don't leave it or let it boil over - it will get foamy - just stir until it's no longer foamy.
  3. Reduce to very low simmer and let cook uncovered for about an hour.  Stir it every now and then. 
  4. It's done when it's thick, caramel-like, and golden brown. 
  5. Remove the pot from the stove and stir in vanilla, salt,  and cinnamon (if used).  
  6.  Cool on a wire rack until it's room temperature.
  7. When cool, whisk or stir until it's smooth, then transfer to a jar and refrigerate up to two weeks.