Dulce de Leche Candy

Gather the ingredients.

Remove the paper label and any glue or adhesive that remains on the can.

Without opening, place the entire can of condensed milk in a large saucepan that is at least several inches taller than the can itself. (If need be, turn the can on its side.)

Fill the saucepan with water, being sure to cover the top of the metal can completely.

Place the saucepan over medium heat, cover with a lid, and allow the water to boil for 8 hours.

As the dulce de leche cooks, check it every 30 minutes to make sure the water is simmering. Add additional water when necessary to ensure that the can is always fully covered.

After 8 hours of continuous boiling, carefully remove the can from the heat using tongs (preferably canning tongs as they have a better grip). Allow it to cool at room temperature, then refrigerate until chilled.

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

Using a hot, sharp knife, slice the caramel cylinder into rounds, and cut each round into 6 wedges.

If you want to add a little crunch, roll pieces in your choice of chopped nuts, crushed toffee, or shredded coconut. If serving as is, this candy is best placed in individual candy papers since it is sticky and a bit soft.