Dulce de leche is one of those delights that you can either buy in pretty much any supermarket in the northern hemisphere of make it at home quite easily. It just so happens that my local supermarket is not in the northern hemisphere and for that reason I make my own dulche de leche. You can spread it on a Belgian waffle, a toast or a crêpe or use it to make cakes. All you need is a can of sweetened condensed milk and a pot of boiling water.
2 cans of sweetened condensed milk boiling water
Wash the cans of condensed milk and remove the labels.
Put them lying in a large pot and cover with water, the cans should be completely submerged at all times, so make sure to add more water as needed. Bring the water to a boil and let it simmer for 2 to 3 hours, depending on the color and intensity of the caramel flavor you would like to achieve.
The pot on the picture above has been boiled for 2:30h. At the end of the cooking precess, remove the cans from the water and let them cool completely before opening, as the pressure in the hot can is high.
I prefer making two or more cans at once as they tend to finish quickly. You can keep a can of dulce de leche at room temperature before opening it or transfer it to a glass jar and keep in the fridge for a week.