1-First, gather all ingredients and sterilize your cooking pot to keep everything clean and safe. For the boiling method, submerge the unopened can of sweetened condensed milk in a pot of water, ensuring it’s 1-2 inches above the top. Bring it to a boil, then simmer for 2-3 hours while keeping the can fully submerged by adding water as needed.

2-Second, pour whole milk into the pot, add sugar and baking soda, and stir gently to mix. If you’re using the baking method, pour the sweetened condensed milk into a pie dish, cover it tightly with foil, and place it in a roasting pan. Add hot water until it reaches halfway up the sides of the pie dish, then bake at 425°F (220°C) for 1 hour 30 minutes to 1 hour 45 minutes.

3-Third, heat the mixture over medium heat and bring it to a gentle simmer, stirring frequently to prevent sticking or burning. For the boiling method, monitor the water level closely to ensure the can stays submerged throughout the 2-3 hours of simmering. Once done, cool it completely before opening and whisk to remove any lumps for a uniform texture.

4-Fourth, reduce the heat to low and continue cooking for 1-2 hours, stirring every 10 minutes until the mixture thickens and develops a caramel color. In the baking method, check the color occasionally and remove from the oven when it reaches your desired shade. Let it cool to room temperature, then whisk if needed for smoothness.

5-Fifth, remove from heat and stir in vanilla extract for that extra flavor boost. Finally, transfer to a clean jar, cover, and refrigerate to store. For vegan versions, use plant-based milks and adjust cooking time to get the right consistency, making this dulce de leche recipe adaptable for everyone.