Easy Homemade Dulce de Leche

Dulce de leche is a thick, creamy, caramely sweet delicacy that you can use in cakes, cupcakes, cookies and as a dipping sauce for my homemade churros. It's easier to make than you think and you only need one ingredient!

Here's how to make it:

Ingredients

• 14 oz can sweetened condensed milk (that's it!)

Instructions (there are 2 ways you can make it)

Boiling (my preferred method)

1. Remove the label from the can.

2. Place the unopened can in a large pot. Make sure the pot is tall enough so the can can be completely submerged in water.

3. Fill the put with water so the can is completely submerged by 1"-2" and cook it over medium high heat until it comes to a complete boil. TIP: Place the can on it's side so it doesn't bounce around in the water while it's cooking.

4. As soon as it starts boiling, reduce to a simmer and let it cook for 2-2 1/2 hours. Check the water often and add more if the level is below the can. You want to keep it submerged the entire time it's cooking.

5. Once done cooking, carefully remove the can with tongs and place on a cooling rack and let it cool completely before opening.

6. Once cooled, remove the delicious dulce de leche and use as needed!

NOTE: If the dulce de leche is lumpy, don't worry, it happens. To fix it, try whisking it. If that doesn't work, add about 1 TBS milk or cream (I recommend liquid coffee creamer if you have it) and whisk or blend it until it's smooth. If still lumpy, you may want to add another TBS of creamer until you have your desired consistency.

Baking

1. Preheat your oven to 425° F.

2. Pour the sweetened condensed milk into a 9" pie dish and cover it tightly with foil.

3. Put the dish into a deep roasting pan and fill it with hot water so it reaches halfway up the pie pan.

4. Bake on the middle rack for approximately for 45 minutes. Check the water level and add more if necessary.

5. Bake for an additional 45 minutes, or until the dulce de leche is thick and golden brown.

6. Remove from oven, take the pie plate from the roasting pan and place on a cooling rack to cool completely.

7. If it's still lumpy, see the note in the boiling instructions above to fix it.

You can store this in the fridge for up to 2 weeks in an air-tight container. I recommend weck jars.

Did you make it? Share pics of the dulce de leche and/or what you used it for in the comments!