Preparation

Cup of Yum
1. In an oven-safe and heat-proof ceramic pie pan pour condensed milk from 1 can of 400 grams or 14 ounces. Using a small silicone spatula scrape the sides and bottom of the can and add all of the condensed milk into the pan.
2. Seal the pan tightly with a tin foil or aluminium foil.
3. Place this pan in a larger pan and set aside. Preheat oven at 220° C or 430° F for 10 to 15 minutes.Note that a roasting tray can also be used.
4. In a saucepan or a pan, heat water on a stovetop. You could also use an electric kettle to boil water.
5. Heat water till it starts boiling.
6. Carefully pour the hot water in the baking pan or roasting tray till it reaches half of the pie pan. Note that the amount of water to be added will depend on the size of the two pans.

Making Dulce de Leche

1. Using oven mitts (oven gloves) carefully place both the pans in the oven. Bake at 220 degrees celsius for an hour or two hours or more.
2. For a light caramelization of the condensed milk, you can bake for an hour. For a more deeper caramelization, bake for two or for more than two hours.
3. Check after an hour of baking. Remove the pans carefully using oven mittens.
4. If the caramelization is less, then continue to bake for more 30 minutes to 1 hour or more. You can even check after 2 hours. You can also add a pinch of salt (optional) in the dulce de leche after it is done. Mix well and use in desserts or sweets.

Storage

1. Dulce de leche stays well at room temperature for a few days. You can also keep in the fridge in an airtight jar or container.
2. It keeps well for a month in the fridge. You can also keep it in the freezer for a few months, but seal it properly.
3. On keeping in the refrigerator, the color slightly lightens and the consistency becomes more fluid. So if you are planning to use dulce de leche in a day, then might as well keep it at room temperature after making it.