Dulce de Leche

Dulce de Leche

Jason B.

Yield: 2 ½ cups

2 (14-oz.) cans sweetened condensed milk
Pinch of coarse salt
5-6 c. hot water

Pour condensed milk into a deep pie dish or straight-side 5-cup capacity baking dish; stir in a pinch of salt. Cover tight with aluminum foil. Place baking dish in a roasting pan. Bring the water to a light simmer on top of the stove; the carefully pour into the roasting pan to come half-way up the sides of the baking dish. Bake on center rack at 425 for approximately 1 ½ to 2 hours, depending on how thick you want it.  Check during baking and add more hot water to the roasting pan as necessary. Once the Dulce de Leche is nicely browned, carefully remove from the oven and let cool. Once cool, whisk until Dulce de Leche is smooth. Store, covered, in the refrigerator until ready to serve. The sauce can be kept in the refrigerator for at least a month.