• 1 (14 oz) can sweetened condensed milk

Choose Your Method

1. Stovetop (Traditional Simmer):

1. Remove label from can. Place unopened can in a deep pot.
2. Fill pot with water until can is fully submerged (at least 1–2″ above).
3. Bring to a gentle boil, then reduce to a simmer.
4. Simmer 3 hours, checking water level every 30 minutes—keep can covered at all times to prevent explosion.
5. Cool completely before opening.

2. Oven (Hands-Off & Safe):

1. Preheat oven to 425°F (220°C).
2. Pour condensed milk into a 9″ pie dish or oven-safe ramekin. Cover tightly with foil.
3. Place dish in a larger pan; fill outer pan with 1″ hot water (water bath).
4. Bake 60–90 minutes, stirring every 30 minutes, until thick and caramel-colored.
5. Cool before using.

3. Instant Pot (Fast & Foolproof):

1. Pour condensed milk into a heat-safe jar or bowl. Cover with foil.
2. Place on trivet in Instant Pot with 1½ cups water.
3. Seal lid. Cook on High Pressure for 40 minutes.
4. Let pressure release naturally (~20 min). Cool before opening.

💡 Pro Tips:
– Never open the can while hot—it’s under pressure and extremely hot!
– Store cooled dulce de leche in an airtight jar in the fridge for up to 1 month.
– For salted version, stir in ¼ tsp flaky sea salt after cooking.

Uses & Nutrition (per 2-tbsp serving):