STOVETOP METHOD. Remove the label off of cans of sweetened condensed milk, place unopened cans (I always cook 3-4 cans at a time) in a deep stockpot.

Fill with water until it covers the cans at least 1 inch above (better if you can do 2 inches above cans). Cover the pot and bring it to a boil.

Then reduce the heat to low and simmer for 3-3.5 hours. Keep an eye on water level often and make sure it doesn't expose the cans. If the water level drops, add more hot water to keep the cans fully submerged.

WARNING: This is not the time to leave the house! Keep an eye on the pot from time to time, making sure the water level doesn't drop, exposing the cans. You know what happens if the cans get exposed? It explodes! Yes, for real! And you'll end up with a huge mess to clean up, or even remodel.

Using a pair of kitchen tongs, remove the cans and cool completely before opening. Do NOT open the hot cans, or pressurized dulce de leche will spray you in your face! Unopened cans can be stored at room temperature for up to 3 months.

OVEN METHOD. Open a can of sweetened condensed milk, pour it into a cake pan and cover with a foil.

Set the pan with sweetened condensed milk in a large roasting pan, add hot water into roasting pan until it reaches half way up the cake pan.

Then bake at 350°F (190°C) for about 3 hours, or until it reaches desired color.

Transfer dulce de leche into an airtight container and refrigerate for up to 2 weeks.

INSTANT POT METHOD. Open a can of sweetened condensed milk, pour it into a canning jar and close the lid, not too tight.

Place a trivet on the bottom of inner pot of your Instant Pot. And put the canning jar(s) on the trivet.

Add hot water until it reaches just under the lid. Close the Instant Pot, make sure the valve is set to sealing.

Set Instant Pot to Manual/Pressure Cook for 40 minutes on High.

Once time is up, do a quick pressure release by turning the valve to venting.

Carefully open the lid and carefully remove the jar(s) with a pair of kitchen tongs. Cool completely before opening. Store in the fridge for up to 2 weeks.