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Gather the ingredients.
Bring a medium pot of water to a low boil. Position a rack the middle of the oven and heat to 400 F.
Add the sweetened condensed milk to a loaf pan and cover tightly with foil. A glass or ceramic loaf pan is best since it weighs more and won't float in the water.
Place the loaf pan in a 9-x 13-inch baking dish or pan. Carefully add the boiling water to the baking dish, so that it reaches 1-inch up the sides.
Bake for 1 hour, then check the water level. Replenish the water if needed to keep the pan covered by 1-inch.
Continue baking until the dulce de leche reaches your desired color and consistency, 30 to 45 minutes more for richly colored and medium-thick dulce de leche.
Remove the loaf pan from the water bath and uncover. Add the vanilla and salt, if using, whisking until smooth and combined.
Let cool uncovered. Store the cooled dulce de leche in a airtight container in the refrigerator until ready to use.