This made me think of something I've seen but never done: simply boiling a can of sweetened condensed milk, much to the same effect as the recipe you linked to:
http://dinersjournal.blogs.nytimes.com/2008/03/27/a-twist-on-condensed-milk/

@startwitness, if you want something really easy, but truly delicious. Make and bake a good pie crust, fill the bottom of the crust with banana slices, top with the boiled sweetened condensed milk, and top that with some fresh whipped cream. OMG.

Reminds me of penuche, which is butter, brown sugar, and milk (with a pinch of salt). Then you stir toasted walnuts into the caramel fudge and chill it.

Oh, I forgot--for penuche you stir confectioner's sugar into the fudge base before chilling it. A LOT of confectioner's sugar.

@starwitness: even better/easier is emptying a can of condensed milk into a glass baking dish & baking it, as David Lebovitz does: http://www.davidlebovitz.com/2005/11/dulce-de-lechec/
I prefer to do it this way as I'm always paranoid about the boiling can exploding if I forget to top up the water.

To me it sounds like Canillitas de Leche, except that those are then shaped into little "legs." Could it have been those?

Here is a recipe for Confiture de Lait aka Dulce de Leche aka milk jam made from fresh milk. The longer you cook it, the more it will thicken, so the consistency is up to you. It's divine!

Looks like sugar cream fudge to me. Might be worth looking into. :)

In the UK, "plain" fudge (also called "tablet") isn't actually chocolate flavored, it's just sugar, condensed milk, milk, and butter. Sometimes with vanilla. Might be the same thing, or close enough: http://britishfood.about.com/od/scottishregionalrecipes/r/tablet.htm

Cheers,
Shannon
Double the Sugar

canillitas de leche, I totally didn't know they were called that but I love them and I bet that's what she's talking about! thanks, vegetalion.

Yeah, there's a reason they call boiled-in-the-can sweetened condensed milk "danger pudding" in the South. This is not a safe thing to do. If you're going to do it, take precautions, like the ones described in this blog post that emphasizes how much you still shouldn't do it.

For the boiled in the can methods, I'm curious about safety, but I don't mean explosions. With all the worry these days about BPA in cans, reusing water bottles that have sat out in the sun, etc -- I'm wondering about what goes into the can lining and if it's safe to eat the contents after the can has been heated like this?

Maybe something like South African fudge? Uses golden syrup and condensed milk. One of my family friends always makes it around the holidays and I love it! Much too sweet for some people's taste though.

I second the English fudge option, it's generally milk, or cream and sugar, with some butter. It's very different to American fudge, and is very melt in the mouth and delicious!!
http://www.carnation.co.uk/Recipes/67/Ultimate-Fudge
I haven't used the recipe above, but I think it's pretty standard looking. Using evap milk will just give you a head start - less boiling required!

Hi, I have just eat them, never make them (I'm from Dominican Republic and they sell plenty in here :)) But I think one of this recipes must work for you, they look pretty good.
First time hearing the "leche con leche" I just know it as "Dulce de leche en pasta" maybe the name that your friend uses is because it's just milk, the do different versions with fillings like orange, cashew (not the nut, the fruit), guava, etc.

http://www.dominicancooking.com/938-dulce-de-leche-en-tabla-milk-fudge-bars.html

This is another version, not as hard, more like a cream:
http://www.dominicancooking.com/946-dulce-de-leche-milk-fudge.html