Creamy and sweet with a hit of toasty maple, this Dulce de Leche made our kitchen testers swoon. It’s made by a French-Canadian chef, Martin Picard, who operates a sugar shack and maple grove, as well as the renowned Quebec restaurant, Au Pied de Cochon. This rendition starts with the familiar rich, caramel-y flavors that are essential to dulce de leche, but adds a twist of nutty, homemade maple syrup for a more complex and luxurious result. Serve drizzled over pastry and desserts like waffles, sandwich cookies and cakes, use as a spread for toast, as a filling for croissants, or as a dip for cut fruit.