Remove the paper label from the condensed milk can along with the plastic lid.

Place the condensed milk in a large pot / daighchi and add water. Make sure that the water level is at least 2 inches above the top of the can so that it is completely submerged at all times otherwise it can explode.

Turn heat to medium and bring the water to boil. Once the water comes to boil, turn heat to simmer and let the can cook. Cook from anywhere for 2-3 hours making sure you keep on adding water if necessary. For a lighter caramel cook the can for 2 hours and and cook for 3 hours for a darker version.

As a safety precaution, let the hot water cool first then take out the can. Cool the can completely before opening. DO NOT open the can while it’s still hot, as it can explode because of the pressure.

Open the can and use the dulce de leche in your required recipe. If there are leftovers, store in a glass container not in the aluminum can