Equipment: Fondue pot; fondue forks or wooden or metal skewers
Make the Fondue: Remove label from the cans. Stand the cans in a saucepan and add water to cover. (Note: Do NOT open or puncture the can in any way prior to cooking.) Bring the water to a gentle simmer and keep it there for 3 hours, adding water as needed to keep the cans submerged.
Allow the cans to cool before opening. The milk will have transformed into a smooth, creamy, caramel-colored sauce, dulce de leche! Pour into a warmed fondue pot and serve with assorted dippers and fondue forks.
Recipe courtesy of Gale Gand, Gale Gand's Short and Sweet by Gale Gand and Julia Moskin: Clarkson N. Potter Publishers, 2004