Step 1

Remove the labels off the cans.

Step 2

Place 4 cans of sweetened condensed milk into a big pot right-side up. You need a pot with lid.

Step 3

Cover cans with room temperature water, making sure the water level is at least 2-inches above the cans.

Step 4

Bring the water to a very light rolling boil over medium-high heat. Reduce heat to lowest and let simmer for 3 to 3 1/2 hours for thickest texture, making sure cans are fully submerged in water at all times. Add more hot water if needed in case some water evaporates during the simmering process. With lid on, you shouldn’t have to do it.

Step 5

Once cans have simmered to desired cooking time, remove the pot from the heat and leave the cans in the water to cool to room temperature. This will ensure the thickest dulce de leche texture possible. For slightly thinner or lighter in color dulce de leche, remove cans from the hot water using a pair of kitchen tongs and allow them to cool to room temperature. Giving time to cool, will let dulce de leche firm up. Do not try to open cans while still hot as the hot dulce de leche may spit out because of the pressure inside.

Step 6

If not using right away, refrigerate once cooled for up to 1 month in unopened cans.