Fill a large pot with a lid with cold water. Place the can on condensed milk in the pot, make sure that the water covers the can by at least 5cm (2 inches).
Place pot on the stove on high heat. Bring to a roaring boil and then reduce heat to a simmer. Place lid on the pot.
Cook the can on condensed milk for 2 to 3 hours depending on how dark you would like the dulce de leche.
2 hours for a lighter caramel and 3 hours for a darker and thicker caramel.
Be sure to check the water level in the pot and top up as necessery to keep the can covered while cooking.
Once cooked remove the can from the pot. Be very careful as the can will be extremely hot. Leave the can to cool completely. It is best to leave it cool overnight.
If you attempt to open the can while still hot the contents are under pressure. This will/may result in hot caramel being sprayed all over you causing serious burns.
Once the can has cooled completely, open the can and scoop out the dulce de leche for use.
Unopened cans can be stored at room temperature for up to 3 months. Unused dulce de leche can be stored in an airtight container in the fridge for up to 3 weeks.
Preheat oven 220°C (430°F).
Empty the can of sweetened condensed milk into a small ovenproof dish. You want the condensed milk to come up at least 2.5cm (1 inch) up the side of the dish.
Cover the top of the dish with aluminium foil.
Place covered ovenproof dish in a roasting pan. Fill the roasting pan with water so it comes half ay up the covered ovenproof dish containing the dulce de leche.
Bake condensed milk for 1 hour 45 minutes or until dark golden in colour.
Remove from oven, whisk until smooth, and leave to cool. Place dulce de leche in a clean airtight container and store in the fridge until needed, or up to 3 weeks.
General Cooks’ NotesAll oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equals 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)