Boiling Sweetned Condensed Milk Into Dulce De Leche

Baking By J1977 Updated 3 Nov 2010 , 7:31pm by KSMill

J1977 Posted 2 Nov 2010 , 11:45pm
post #1 of 18

How long do you think the dulce de leche made from boiling sweetened condensed milk last? I made a bunch and it's in the fridge right now.

Also if you've never tried it you should it is sooooo delicious!!!

17 replies
pastrygirls Posted 2 Nov 2010 , 11:54pm
post #2 of 18

i think as long as it stays in the fridge and doesn't crystalize, then it should be good for a LONG time.

tonyas_jewels Posted 3 Nov 2010 , 12:13am
post #3 of 18

I have never heard of doing this..how does it work? is it thick when boiled down? do you fill cakes with it, or mix it in with buttercream?
Sorry for all the questions icon_smile.gif...this just sounds so good!

kello Posted 3 Nov 2010 , 12:22am
post #4 of 18

I have never done it yet, but I heard you boil it right in the can for about six hours. Some just fill the ready made tart shells with it bake and enjoy. I hear it's good over ice cream too.

emiyeric Posted 3 Nov 2010 , 12:27am
post #5 of 18

Please don't hate me for being a wet blanket, but I have to say this! The can (and the company) for awhile now have been warning consumers against boiling the milk in a closed can. I know plenty of people who have done it and never had a problem, but my mother had third-degree burns on her face and hands when her can exploded onto her only halfway through the cooking process (which is, as it turns out, exactly what the company warns you about). It has nothing to do with how fresh the can is, or how careful you are ... she followed the same directions she had followed a million times before, and got hurt. And since the stuff is STICKY, she couldn't wash it off of her skin and kept peeling off dermal layers .... painful and disfiguring. Please please please don't do this to yourselves or your families!! Cook the stuff in a pot, even though it may take a little longer!

J1977 Posted 3 Nov 2010 , 12:34am
post #6 of 18

thanks pastrygirls that makes sense.

tonyas_jewels,

I have read of this on cakecentral for some time and those that have tried it just rave over it so I finally decided to give it a go. Mine was very thick and it worked lovely as a cake/cupcake filling. Also great by the spoonful!

Place unopened cans of sweetened condensed milk into a large pot of simmering/low boiling water for 4-6 hours. Make sure to keep the water at least an inch over the cans so they don't explode. When the time is up let the cans cool before opening and all you have to do is pour into another container. The advice I read said 6 hours but since then I've read 4 hours will do the trick. Maybe the amount of time guarantees a different consistency?

J1977 Posted 3 Nov 2010 , 12:43am
post #7 of 18

geez, emiyeric that is terrible. I've heard that people were afraid that could happen but never heard that it actually happened.

When I did mine this past weekend I made sure no one was in the kitchen for the day just because you never know do you......

CakeDiva101 Posted 3 Nov 2010 , 12:47am
post #8 of 18

Well ladies, I grew up in brazil where we eat this stuff on a daily basis. The more you cook, it the harder it gets. My mom would cook it in a pressure cooker for one hour and after carefully removing from the pot she would let it cool down in cold water before she open it. After one hour of cooking, it was the consistence of fudge, you can cut with a knife. Really delicious stuff. Fast forward to year 2010, USA, the same company that makes the condensed milk also makes....are you ready for this?........ Dulce de leech! In the can.long shelf life. No cooking. Not explosion. No burn! Safe and delicious! Walmart carries both. icon_biggrin.gif

J1977 Posted 3 Nov 2010 , 12:50am
post #9 of 18

and it tastes just the same???

CakeDiva101 Posted 3 Nov 2010 , 1:06am
post #10 of 18
Quote:
Originally Posted by J1977

and it tastes just the same???




It does! Oh, it is sooo good! I open the can and eat with a spoon! BTW, I pardon my typo...I'm on my IPad icon_redface.gif it was Doce de leite (In Portuguese) I don't speak Spanish so I typed leech icon_eek.gif. I don't think Dulce de leech would taste any good thumbsdown.gif. Haha

Auntie_RaRa Posted 3 Nov 2010 , 1:23am
post #11 of 18

I tried this recently with the same instructions above, but the only difference I was told was to get the can that you have to open with a can opener. Don't get the can where you can pull the little ring/tab to open the top. I boiled for 5 hrs and kept adding water to pan and let it cool for hours. That stuff was freaking good right out of the can!!

pastrygirls Posted 3 Nov 2010 , 1:26am
post #12 of 18

i work at a resort and we cook the really large cans for about 4 hrs and they turn out great. you can mix it with pastry cream or whipped cream for a really yummy filling. we also thin it out with a little hot water and make a dipping sauce for sopapillas.

imagenthatnj Posted 3 Nov 2010 , 1:32am
post #13 of 18

Just do it the safe way.

There are plenty of recipes around. It's mainly milk with sugar.

http://chezpim.typepad.com/blogs/2007/10/how-to-make-hom.html

http://www.foodnetwork.com/recipes/alton-brown/dulce-de-leche-recipe/index.html

http://allrecipes.com//Recipe/dulce-de-leche/Detail.aspx

I'm from South America, and never heard of the dangerous way of doing it till lately. Be safe.

leily Posted 3 Nov 2010 , 2:04am
post #14 of 18
Quote:
Originally Posted by CakeDiva101

Well ladies, I grew up in brazil where we eat this stuff on a daily basis. The more you cook, it the harder it gets. My mom would cook it in a pressure cooker for one hour and after carefully removing from the pot she would let it cool down in cold water before she open it. After one hour of cooking, it was the consistence of fudge, you can cut with a knife. Really delicious stuff. Fast forward to year 2010, USA, the same company that makes the condensed milk also makes....are you ready for this?........ Dulce de leech! In the can.long shelf life. No cooking. Not explosion. No burn! Safe and delicious! Walmart carries both. icon_biggrin.gif




I saw the Dulce DeLeche in the cans already made too this past week. IT wasn't in the baking isle in my wal-mart though, it was in the mexican food section (not tacos etc... but we have about 1/2 an isle that is mexican brand foods)

CakeDiva101 Posted 3 Nov 2010 , 2:21am
post #15 of 18
Quote:
Originally Posted by leily

Quote:
Originally Posted by CakeDiva101

Well ladies, I grew up in brazil where we eat this stuff on a daily basis. The more you cook, it the harder it gets. My mom would cook it in a pressure cooker for one hour and after carefully removing from the pot she would let it cool down in cold water before she open it. After one hour of cooking, it was the consistence of fudge, you can cut with a knife. Really delicious stuff. Fast forward to year 2010, USA, the same company that makes the condensed milk also makes....are you ready for this?........ Dulce de leech! In the can.long shelf life. No cooking. Not explosion. No burn! Safe and delicious! Walmart carries both. icon_biggrin.gif



I saw the Dulce DeLeche in the cans already made too this past week. IT wasn't in the baking isle in my wal-mart though, it was in the mexican food section (not tacos etc... but we have about 1/2 an isle that is mexican brand foods)





Also, there are many different brands of Doce de Leite out there. You can find them at the Spanish section on the supermarket or some south American specialty store. Some are better than others.

Good hunt boys and girls icon_biggrin.gif

doramoreno62 Posted 3 Nov 2010 , 2:33am
post #16 of 18

You can make it in the microwave too, and in only 10 minutes!! Pour the condensed milk in an ovenproof container. I used a pyrex bowl. Make sure its a big bowl, the stuff will bubble up and rise to the top and could overflow. Cover the bowl with plastic wrap and poke a hole in the middle. Cook at 50% heat for 10-12 minutes, stopping to stir every 2 or 3 minutes. The 1st time I made this, I thought it was ruined because it looked chunky or curdled but just stir quickly with a whisk and it will be fine. Once it cools down it will thicken. If too thick it can be thinned down with a little milk or coffee creamer. I tried this with cinnamon vanilla coffee creamer and it tasted deeelicious!

TexasSugar Posted 3 Nov 2010 , 6:59pm
post #17 of 18
Quote:
Originally Posted by leily


I saw the Dulce DeLeche in the cans already made too this past week. IT wasn't in the baking isle in my wal-mart though, it was in the mexican food section (not tacos etc... but we have about 1/2 an isle that is mexican brand foods)




Nestle's makes it. I've been buying it premade for many years now. I have made it before by boiling the cans, but I always had to plan ahead to cook it long enough then let it cool completely before opening the cake. Now I always have it on hand, and if I run out I can run out and get some more and use it right away.

Tastes just the same as the boiled version.

KSMill Posted 3 Nov 2010 , 7:31pm
post #18 of 18

When I boil it, I let it come to a boil, then lower the heat to a medium heat and let it cook, constantly covered of course, for 3 hours and it's thick enough that I can slice it as I push it out of the can.

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