Description

Dulce de leche (also known as doce de leite, manjar, arequipe, and caramelized milk) is widely adored throughout Latin America. It's​ a thick, golden sauce that adds rich sweetness to everything it touches. While it might remind you of caramel, it's made differently. Traditional dulce de leche is made by slowly reducing milk and sugar together to create a creamy, dark sauce. Caramel is made by cooking sugar until it browns; sometimes dairy is added, although it's not required.

Directions

1. Gather the ingredients.
2. Bring a medium pot of water to a low boil. Position a rack the middle of the oven and heat to 400 F.
3. Add the sweetened condensed milk to a loaf pan and cover tightly with foil. A glass or ceramic loaf pan is best since it weighs more and won't float in the water.
4. Place the loaf pan in a 9-x 13-inch baking dish or pan. Carefully add the boiling water to the baking dish, so that it reaches 1-inch up the sides
5. Bake for 1 hour, then check the water level. Replenish the water if needed to keep the pan covered by 1-inch.
6. Continue baking until the dulce de leche reaches your desired color and consistency, 30 to 45 minutes more for richly colored and medium-thick dulce de leche.
7. Remove the loaf pan from the water bath and uncover. Add the vanilla and salt, if using, whisking until smooth and combined.
8. Let cool uncovered. Store the cooled dulce de leche in a airtight container in the refrigerator until ready to use.