Prep sous vide container.

Pour sweetened condensed milk into freshly washed and dried mason jars. * see notes

Seal jars to finger-tight and place into the sous vide container.

Turn on the sous vide to 185f and set the timer for 12 hours.

Cover the sous vide container with plastic wrap to minimize evaporation

Cook the sweetened condensed milk at 185f for 12 hours.

Using a jar lifter, carefully remove the jars from the hot water and set aside to cool before storing in the refrigerator for up to 1 month.

Prep your sous vide container.

If using a silicone bag, wash with hot soapy water and dry with a clean towel. If using a Ziplock bag, this step is not necessary.

Add sweetened condensed milk to the bags. I like to put 1 can to each bag.

CAREFULLY remove all the water from the bags – the water displacement method works well, but I generally prefer to lay my bag down flat and move the air out that way.

Ensure the bags are properly sealed.

If using Ziplock bags, clip them to the side of the pot with binder clips. If using silicone bags, stand them up in the sous vide container. At this point, turn on the sous vide to 185f.

Using plastic wrap, cover the top of the sous vide container.

Cook at 185f for 12 hours.

Allow the water bath to cool before removing the bags.

Transfer the dulce de leche from the bags to an airtight container. Store in the fridge for up to one month

Enjoy!