Remove label off sweetened condensed milk tin and set aside.
Fill a large saucepan with water, place over a high heat and bring to the boil. Reduce heat to a simmer and using tongs submerge tin into water on its side. Cover with lid and simmer for three and half hours. Once cooking time is reached, turn off heat and allow the water to cool to room temperature before removing tin and setting aside in the refrigerator.
For the hazelnuts, place sugar and quarter cup water into a small saucepan over a medium heat. Stir to combine and use a wet pastry brush down the crystalised sugar on the side of the pan, do not stir any further. Boil the toffee to desired colour and remove from heat. Submerge pot into ice water for a minute.
Set the pot onto a heatproof surface and allow caramel to thicken slightly. Pierce hazelnut onto a long skewer and dip into toffee, pulling out to form a strand. Rest skewer onto bench and weigh down with a large book or chopping board. Using scissors, trim strand to length and allow to cool. Repeat with all hazelnuts and allow to cool completely. Place into a baking paper lined air tight container and set aside.
To build the trifle, layer the dulce de leche, Connoisseur Butterscotch & Gingerbread Ice Cream and pfeffernüsse biscuits into a glass. Top with candied hazelnuts and serve immediately.