• There are a few ways to make dulce de leche, but I’m giving you the oven and stovetop methods — both easy, both delicious.

Method 1: Oven-Baked Dulce De Leche

• Preheat your oven to 425°F (220°C).
• Pour the sweetened condensed milk into a shallow glass baking dish or pie plate.
• Cover it tightly with aluminum foil.
• Place that dish inside a larger baking pan and fill the outer pan with hot water until it reaches halfway up the sides of the inner dish.
• Bake for 2 to 2.5 hours, checking every 45 minutes to add more water if needed.
• When it’s thick and golden brown, give it a good whisk to smooth out the texture.
• Tip: The longer you cook it, the deeper and richer the flavor.

Method 2: Stovetop Can Method (No Opening Required)

• Remove the label from the can.
• Place the unopened can in a large pot and cover with water by at least 2 inches.
• Bring to a gentle boil, then lower the heat and simmer for 2.5 to 3 hours.
• Keep the can fully submerged — top up the water as needed.
• Remove the can with tongs and let it cool completely before opening.
• Tip: Do NOT open the can while it’s hot. Trust me, the steam can be intense.