Easy Dulce de Leche

Dulce de leche is a creamy, sweet sauce often called caramel. But while it looks like caramel, it is, in fact, based on the Maillard browning of dairy rather than the caramelization of sugar. That may sound like a technicality, but it gives dulce de leche a sweet and mellow, toffee or butterscotch-like flavor without the bitterness associated with caramel (i.e., burned sugar).

It's traditionally made by simmering a pot of milk and sugar, stirring pretty much constantly, for hours. You could do that, or you could do what is by far the easiest way to make it: skip the stirring and simmer an unopened can of sweetened condensed milk in a pot of water. It's a no-fuss approach to this rich and creamy sauce.

Once cooked and cooled, dulce de leche is delicious straight out of the can (spoon optional), but you can also serve it over ice cream (or even in ice cream, if you're making it yourself) or use it as a filling for cakes, brownies, or cookies.

Before I go through the insanely easy steps for making dulce de leche this way, I have just one important warning: You must pay attention to the water level in the pot as the can simmers. If you let too much water evaporate and the can ends up not being fully submerged, it can overheat, tear or even explode, which would be bad. Keep the water level at least 2 inches above the can and you'll be fine. Placing the can in the pot on its side means you'll need less water to cover the can and it'll help to prevent the can from bouncing around as it cooks.