Recipe by Ronalynne
I love this recipe because you can prepare several cans of dulce de leche at once and they keep for months in the cupboard ready to use at a moment's notice. Also there is no stirring while it's cooking. The first time I made it I admit I was nervous boiling unopened cans of sweetened condensed milk but it worked perfectly but BE SURE TO KEEP THE WATER LEVEL WELL ABOVE THE CANS while they are simmering for 3 hours. The water pressure from all sides of the cans keep them from blowing up and meanwhile the condensed milk inside cooks like it would in a pressure cooker and it turns into caramel.
Directions See How It's Made
- Place desired amount of unopened cans of sweetened condensed milk in one layer in a deep pot. Fill with water well at least 3" above the tops of the cans.
- Bring the water to a boil; reduce heat and simmer for 3 hours, occasionally checking the water level to make sure it stays at least 2" above the tops of the cans. DO NOT LET WATER LEVEL GO BELOW THE TOPS OF THE CANS OR THEY WILL EXPLODE. After 3 hours turn off heat and cool completely in same pot of water. Store unopened cans in cupboard until use.