There are variants; according to Wikipedia the dulce de leche of El Salvador has a soft, crumbly texture, and is almost crystallized; in Colombia and Venezuela, it's called «Arequipe» and may contain cornstarch for a custard - like texture; in the Dominican Republic, the texture is more fudge - like (less milk is used); in Puerto Rico, a coconut milk version is apparently popular, but I have found much else
about this yet; and in Mexico,
cajeta is most popular, which is dulce de leche made with goat's milk.
Deb, I love dulce de leche (in fact, I just posted
about a dulce de leche pie: http://www.confessionsofachocoholic.com/chocolate/chocolate-rum-and-dulce-de-leche-pie) and
cajeta, but never think of making it myself.