From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A rich, very sweet caramel made from milk and sugar, boiled down until thick and sticky, often used as a dessert on its own but also popular as a topping for ice cream or as a filling for alfajores in South America. It is similar to the Mexican caramel cajeta, but is made with cow's milk instead of goat's milk. Its name means "sweet made of milk" and is sometimes called by the name "milk jam."
