(From an Amazon.com forum.)

You can boil cans of sweetened condensed milk – carefully – to make what we always called caramel pudding years ago, before I ever heard the term dulce de leche. I just made five cans for Valentine's Day gifts.

Take labels off cans. Put in large, deep pot ON A RACK so water circulates underneath. Use crimped tin foil ropes to keep cans separated and upright. Cover with 2-3 inches of water. Bring to boil, covered to speed the process. UNCOVER and simmer for 3 hours, adding boiling water to keep the cans covered. Doesn't have to be a rolling boil, just make sure it's at a nice healthy bubble. Leave in the water until cooled.

This will give you a very stiff, yet creamy, caramel. We always served it as a holiday treat. Two or three tablespoons with a dollop of unsweetened whipped cream. Refrigerate after opening. If kept too long, it will get sugary. Warmed gently, it will become pourable for cake, ice cream, dipping for pretzels or fruit.

In its thick, even chilled state, it can be used as filling for those Mexican sandwich cookies whose name I can't remember. I think it might work on your strawberries. You should be able to slather the caramel on the strawberry (according to the thickness you remember from eating them), and dip quickly into melted chocolate. Put on parchment paper and chill.

Just be careful. Don't walk away and let the water level boil off. When adding water, make sure it's boiling – keep another pot simmering or microwave some.