Dulce de Leche

Super easy to make and so good.  I love it on ice cream, cheesecake, to dip apples in and on and on. 

The shorter cooking times will produces a light colored caramel, while the longer time produces a darker richer caramel.  

DULCE DE LECHE

(makes 1 can)

Ingredients:

*1 (14 ounce) can sweetened condensed milk

*Water

Stove Top Directions:

~Remove label from can.

~Place can into a large pot and fill with water about 2-3-inches over the can.

~Bring to a boil.

~Reduce heat to a simmer, and simmer for 2-3 hours (check to make sure water stays a couple inches about the can).

~Remove from heat and allow to cool.

~Remove lid, and enjoy.

Oven Directions:

~Preheat oven to 425 degrees.

~Pour sweetened condensed milk into a pie plate and cover lightly with aluminum foil.

~Place pie plate into a large roasting pan.

~Carefully pour water into roasting pan, filling to about 1-inch deep.

~Bake for  90-120 minutes.  

~Allow to cool.

~Whisk to remove and lumps.

Slow Cooker Directions:

~Remove label.

~Place cans on their side.

~Cover cans with hot water about 2-3 inches over can.

~Set on low and cook for 8-10 hours.

~Remove from hot water and submerge in cold water.

~Allow to cool completely before opening.

Instant Pot Directions:

~Remove label.

~Place can sideways into instant pot liner.

~Fill water to line level on pot (making sure the can is fully submerged by 3-4 minutes.

~Put lid on and set on pressure cooke on hight for 35-40 minutes.

~Do a natural release.

~Allow to completely cool, before removing can from water.

***You can store Dulce de Leche in the refrigerator in a covered container for up to 14 days or freeze for up to 2 months.