Zabala

Line a small pan with parchment and butter the paper lightly.

Simmer milk, sugar, dulce de leche, butter, glucose, and salt, stirring often as the mixture thickens.

Cook to a soft caramel stage, watching closely so the milk solids do not scorch.

Stir in vanilla, pour into the pan, and let the caramel cool until sliceable.

Cut into small squares and finish with a few flakes of salt if desired.