Dulce de Leche

2 litres of whole milk (1/2 gallon)

500g sugar

1 teaspoon of sea salt

2 vanilla pods (optional*)

Add milk, sugar, and salt into a pot large enough that there are a few inches between the level of the milk and the top of the pot. Cut the vanilla pods lengthwise, scrape the seeds from the pods and add everything into the pot. Turn the heat to medium high, whisk or stir the mixture constantly until it comes to a full boil. Turn the heat down to barely simmer, and continue to cook, uncovered, for 3 hours. When in doubt, turn the heat lower. If the heat is to high your milk will boil over and develop a rough skin on top, which won't dissolve no matter how much you whisk later. Whereas when the heat is too low you'll just have to cook it longer, no harm done.

Check the consistency of your confiture at about 2.5 hours. The consistency you are looking for is a loose caramel. (The confiture will thickens a bit after it cools.) Might take just over three hours to reach the consistency you like. When it gets there, remove the vanilla pods, whisk the confiture until smooth. Pour into small jars and let cool. When the confiture cools down completely, put the lid on the jars and keep in the fridge.

Don't ask how long it keeps. No idea. Simply eat it.Sure it'll all be gone before it goes bad anyhow.

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