Get multiple cans if you want to make more dulce de leche.
Don’t fill the pot all the way to the top or it could overflow when the water starts boiling. Depending on the size of the pot, you can put multiple cans in here at the same time for even more dulce de leche. The water can be any temperature, but pouring in water that is already hot will make the water boil faster.
The longer you let the condensed milk simmer, the darker the dulce de leche will be. If you prefer lighter dulce de leche, take the cans out after 2 hours. Wait longer if you want a darker dulce de leche.
Do not attempt to open the can while it’s still hot. The contents are under pressure, and opening it too early could cause hot dulce de leche to spray out and burn you. When you do open the can, the dulce de leche should have a thick, syrupy consistency and pour out easily.
If you’ve opened the can, you can pour it into an airtight container and refrigerate it for up to 3 weeks.
You can pour in multiple cans for this method for a bigger serving of dulce de leche. Just be careful not to overflow the baking pan.
For an 8 in (20 cm) x 8 in (20 cm) bowl, a 9 in (23 cm) x 13 in (33 cm) would be large enough.
This water can be any temperature, but if it’s already hot, it will make the boiling process faster.
If you feel unsteady transferring a dish full of water to the oven without spilling it, you can put the dishes in the oven without the water. Then use a pitcher to fill the dish.
The dulce de leche should have a thick, syrupy consistency and have a similar color to caramel. You could also pour the milk into a blender for a more thorough mixing.
You can also use different types of milk for a different taste. Coconut milk works for a vegan option, and goat milk produces a different flavor. [16] X Research source
If you’d like, you can also add some vanilla for flavor. Put either a split vanilla bean or 1 teaspoon (4. 9 ml) of vanilla extract.
After all the sugar has dissolved, you can stir in 0. 25 tsp (5 g) of baking soda to prevent the milk from coagulating. This is optional, but will produce a smoother dulce de leche.
As the milk reduces, it will start changing color from white to caramel. This is a good sign and means that your dulce de leche is nearing completion. The amount of time you let the milk boil depends on how dark you like your dulce de leche. If you prefer it lighter, take it off at 90 minutes. If you want it darker, leave it on a full 2 hours.
Making dulce de leche this way may produce more chunks and solid pieces than using condensed milk. This is normal. It will still have a syrupy consistency. If you prefer your dulce de leche extra smooth, you can pour it through a strainer to mix out any solid pieces left behind. This is optional and doesn’t affect the final taste.
