Dulce de leche

Method

1. Preheat the oven to 220ºC. Sterilise 2 heatproof jars (including their lids) by cleaning them in hot soapy water, then place them in a low oven for 15 minutes.
2. Mix together the condensed milk and salt in a glass or ceramic dish. Tightly cover the dish with foil. Set this dish inside a larger baking dish or tin, and fill it with hot water, until the water reaches just over halfway up the sides of the smaller dish. Place in the oven for 1 hour, keeping an eye on the water level and topping it up with more water from the kettle as necessary.
3. After 1 hour, begin checking the colour of the milk – you are looking for a light golden brown colour to develop. Watch the water levels carefully at this point; if the water levels drop, then the milk will begin to bake and may take on a curdled, clotted appearance. The same will happen if the foil comes loose. (If the milk does seem to have split, don’t panic. After taking the pan out of the oven, allow to cool just slightly, then pour the split caramel into a large bowl, leaving any over-browned, stuck-on milk in the original dish. Wearing oven gloves and long sleeves, carefully beat the split mixture with a heatproof whisk, until fairly smooth. Next, set a sieve over another large bowl, and strain out any remaining lumps. The resulting sauce may have a very, very slightly granular appearance, but it is so delicious, no one will notice.)
4. Once the caramel is an even golden colour, carefully remove from the oven and leave to cool a little.
5. To store the caramel, while still hot, pour it into the clean, sterilised jars. Seal, cool, and keep in the fridge for up to 1 month.