Hi,

Here is a good recipe, it will yield 1 cup (250 ml) of dulce de leche that I foun on the web (http://www.applepiepatispate.com/dessert/dulce-de-leche-recipe)

4 cups / 1000 ml whole milk

1 1/2 cups / 375 ml granulated sugar

1/2 tsp baking soda

1 vanilla bean, split OR 1/2 tsp vanilla extract

1.In a heavy saucepan, combine the milk, sugar, and baking soda. 2.Slowly bring to a boil over medium heat without stirring. A foamy layer will develop on top as it reaches a boil. 3.Remove from the heat when it reaches a boil. Skim the foamy layer on top and return to the stovetop over medium heat. 4.If using the split vanilla bean, add it at this point. 5.Continue to simmer gently for 1 hour over medium heat, skimming the top as needed and stirring occasionally. 6.If using the split vanilla bean, remove and discard it at this point. 7.Continue to simmer gently for 1 to 1 1/2 hours over medium heat, stirring often. Once the dulce de leche reaches a deep caramel color and thick consistency, watch it closely. Stir continuously to prevent the bottom from scorching. 8.Reduce the heat to low when dragging a spatula across the bottom of the pan leaves trails. 9.Fine-tune the consistency to your liking at this point, keeping in mind that dulce de leche will stiffen slightly as it cools. You can thin dulce de leche by adding small amounts of water if it gets too thick. 10.Strain the dulce de leche. 11.If using vanilla extract, add it at this point. 12.Cool to room temperature before storing.

Good Luck:)

•1 can condensed milk Preparation: 1. Place the can of condensed milk in a large saucepan that extends at least several inches over the top of the can. Fill the saucepan with water, being sure to cover the top of the milk can completely.

1. Place the saucepan over medium heat and allow it to boil for eight hours. Check the water level every 30 minutes, and add additional water when necessary to ensure that the can is always fully covered with water. It is very important that the can remain immersed in water, otherwise it could rupture and cause damage or injury.

2. After eight hours of continuous simmering/boiling, carefully remove the can from the heat. Allow it to cool at room temperature.

3. Once the can is completely cool, open both ends and gently push out the solidified caramel.

In my opinion canned milk is the easiest option - don't be scared of boiling the can ;-)