Homemade Dulce De Leche 2 methods

Place milk in a heavy-bottom saucepan over medium to low heat and let come to an almost boil. Then, turn the heat down to an almost simmer and continue to simmer stirring frequently – almost every 3 to 5 minutes.Pro tip - It is important to keep the heat low and stir frequently. Otherwise, the milk will scorch on the bottom giving the condensed milk a burnt smell.

When the milk has reduced to about half, add the sugar and continue to simmer on low stirring frequently. Pro tip - We added the sugar after half the milk was reduced because sugar can burn easily.

Next, add 2 tbsp water to the baking soda and add it to the milk.Pro tip - Baking soda prevents lumps. I prefer to add it now after the milk had reduced to half. This way, I don't have to worry about the milk overflowing.

Continue to cook the milk on a low simmer until it is reduced to about &frac13 of its original volume. Then, add the butter and vanilla extract. And continue to cook on low stirring continuously.Pro tip - As the milk thickens, you will need to stir continuously to prevent it from scorching at the bottom.

When the milk is thick and about &frac13 its original volume (1 ½ cups) take it off the heat. Pro tip - The milk will continue to thicken as it cools. But, don't worry you can add a few tablespoons of warm milk if it becomes too thick.

Then, pour into a clean mason jar or glass container. Let it cool completely at room temperature. Then, store it in the fridge for up to 2 weeks.

Place the can of condensed milk in a pot of water. The water must be at least 3 inches above the can.Pro tip - If possible, remove the label from the can, but if it’s glued strong leave it for now and take it out later, when it releases in the hot water.

Place on the stovetop on medium-high heat until it comes to a boil. Once it comes to a boil, reduce the heat to a simmer.Pro tip - Keep the heat on medium-low and turn the cans around once in a while so it does not cook on one side for too long.

Continue to simmer on medium-low for about 3 hours adding more hot water as required to the pot. Pro tip - The can must be immersed in water at all times. So make sure to top with more hot water as necessary.

After three hours, turn the heat off and let the can cool in the water for another hour. When the water is warm, remove the can and open it.Pro tip - Try not to open the can when it is still hot because it can cause the hot dulce de leche to spill out of the can and cause injuries.

Next, pour the contents into a bowl or mason jar and give it a good stir this will combine all the uneven cooking in the can. This can now be used or stored in the fridge for up to 2 weeks.