1-First, gather all ingredients and prepare your cooking area; measure the sweetened condensed milk accurately. There are two main methods to choose from, each offering a reliable way to achieve that golden, creamy result.

2-Second, for the boiling method, remove the label from the can and place it in a large pot. Fill the pot with water so the can is submerged by 1-2 inches, then bring the water to a boil and reduce to a simmer for 2 to 3 hours depending on how dark you want it.

Boiling Method Steps
1. Keep the can submerged by adding water as needed during simmering.
2. After cooking, remove the can from the water and let it cool before opening.
3. Transfer the dulce de leche to a bowl and whisk to smooth out any lumps.

3-This method takes about 2 to 3 hours, perfect for a hands-off approach while you multitask. For the baking method (internal link: try pairing it with a simple no-churn ice cream recipe for desserts), preheat the oven to 425°F and pour the 14 oz sweetened condensed milk into a pie dish or cake pan, covering it tightly with foil.

Baking Method Steps
Place the dish in a deep roasting pan and fill the pan with hot water about halfway up the side. Bake for 1 hour 30 minutes to 1 hour 45 minutes, adjusting for the desired color. Let it cool and whisk to remove lumps as needed, which takes about 1 hour 30 minutes to 1 hour 45 minutes plus cooling time.

Third step from the guide: In a heavy-bottomed saucepan, combine milk and sugar; stir over medium heat until sugar dissolves. Add baking soda and bring to a low simmer, stirring continuously. Finally, when it thickens and turns golden, remove from heat and add vanilla.