First, start with a can of sweetened condensed milk, washed with the label removed. If this can has a pop top, pull it back, only enough to break the seal. If your can requires a can opener, use it to make the tiniest of holes in the top of the can. During cooking some of the milk did ooze out, and it was completely fine.
Second, using a stainless steel saucepan, insert can, hole side up, and fill with water about 3/4 of the way up. Use a pan you do not care about, perhaps one that exploding scorched eggs have ruined. The simmering can did etch can marks in the bottom of my pan.
Third, turn heat on and allow water to reach a simmer, reducing heat to low after a simmer is reached. You will continue to simmer the can, for 3 and half hours. Check frequently to ensure that the water stays at the 3/4 level.
Fourth, turn heat off and allow can to cool completely. After cooled, remove lid and stir to combine the gooey cream.
I followed the provided recipe to a T. Results? It turned out perfectly. The three and a half hours of cooking time is worth it, hands down. I have tried the dulce de leche on waffles, fruit and on a spoon, lots of it on a spoon. It is very rich, and a bit more pudding like than caramel. The taste is incredibly rich. I can't wait to try it on ice cream. Suggestions- I read in reviews of the recipe that you can put a towel on the bottom of your pan to prevent etching, that is my only suggestion.
I am already planning to do this recipe again in a few weeks to fatten up my ice cream loving dad when he visits us. It is so good, I dare you to try to not eat it straight from the spoon but if you do, I won't tell a soul.
Here is a picture of my dulce de leche on waffles.
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