Dulce de leche is traditionally made on the stovetop in Argentina. It is a labour of love that must be watched at all times. As odd as this may sound, not all stovetops are alike. If the lowest setting on your stovetop isn’t low enough, you may have to use a heat diffuser to avoid the mixture from catching and burning. Constant stirring towards the end of cooking will produce a thick and rich coffee-coloured dulce de leche.
Alternatively known as the cheat’s version, oven-baked dulce de leche requires only one ingredient and it is more convenient to make. Cooking a tin of condensed milk in a hot water bath maintains a constant temperature and allows the milk to caramelise and thicken to that distinctive texture and colour.