Looking for the instructions on how to make dulce de leche, by boiling the can...
I would like to use it in buttercream, to flavour the buttercream... Is this possible? And, I will use the rest in the layers of the cake.
Just boil the can of sweetened condensed milk (covered in water) for 1 hour. cool. open. yum. HTH
I tried this years ago when it first came on the net, and I swear it said to
boil it for 4 hours. Either way, it was gross! It wasn't worth the trouble, time or the staining of my pot. Just my opinion.
Can't you just buy it already made in the can? At least here in the UK you can. Carnation sells it right next to the condensed milk here.
check ethnic foods aisle -- Mexican to see it is not already available in the can there
I boil the can for 2 to 2.5 hours, depending how thick I want it. I love it. Just make sure that the can is completely submerged for the entire time!
thanks guys, you rock~!
I have always removed the can's label, completely removed the top of the can and boil with the water almost to the top of can. Stir occassionally for about 2-2 1/2 hours. Tastes great to me and once it cools I'm sure you can mix with buttercream.
Please do not boil the sealed can. This practice has earned the name suicide pudding when the can explodes. Not every can does and proper procedure reduces the likelihood, however Dulce de Luche is availible in many grocery stores with Mexican foods. Take the extra time and search for it in the store rather than risking your home or health.
Caramel from Condensed Milk in 15 minutes!:
The house is full of smoke, the pot is black and a box of SOS pads later, all is ok again. Thanks for the safety warning. Apparently the pot ran dry. Looks like I will be running the U.S. to look for some in the store.
Slightly related: I went to church one Sunday morning, forgetting that I had a pan full of eggs on to hard boil for a potato salad that afternoon. Three hours later and two blocks from the house, a horrible smell assailed my nostrils. Feeling my way through a smokey house, I discovered shells ON THE CEILING and fragments of egg everywhere. It must have been a war zone in there. I almost feel I would have been safer with condensed milk! (I do use that method, though. I know, I know...I am just cautious to keep it covered with water and I boil, or simmer, mine for 3 hours. You all can say "I remember her when...")
Our family's done this for years. It is critical to make sure the cans are ALWAYS well covered with water OR THEY WILL EXPLODE. The resulting carmel is great! At 3 hours, we slice it and put 1/4 inch slices on top of pineapple rings, then top each with whipped cream. It's a family holiday tradition.
Forgot to say, we boil at the lowest heat possible to bring to a boil, not high heat or hard boil.
wow, that's why I'd never try that.....I know I'd mess up and it'd explode....I just make caramel! It's not that hard and there's not the risk!!! Not to mention it tastes a lot better! You can also freeze any leftovers.
I do buy the cans of Dulce de Leche in the Mexican food isle at Wal-Mart on occasion though. It's not nearly as tasty as the caramel I make though.
Nestle's sells it already 'cooked'. You find it in the spanish aisle.
Here is what the label will look like....http://www.mexgrocer.com/4599.html
Since I have been able to buy it premade I have stopped making it myself.
I always boiled mine the day before for 3-4 hours. I liked giving it lots of time to cool down. You do not want to open the can until it is completely cooled. I also did several cans at a time and stored them if I knew I had another reason to use it in the near future.
And I would set the kitchen timer for ever hour so I could check to make sure the pot had plently of water.
I have been boiling condensed milk in teh can for years and never had a problem, the key is to keep the water above the can as others have said. I boil it at a very low setting, simmer really. I also simmer it for 3 hours and it comes out like thick pudding. I make chocolates and this is one of my fillings and is always a favorite.