Well, actually the sweetened condensed milk is. I finally worked up the nerve to make that caramel everyone has been raving about. So, how long do I cook it again? I want to make some for candy and some more for icing a cake. Will it work for those things? TIA!
I boiled 3 cans for 3 hours...
I haven't used it for anything yet, but opened up a can to taste it...so yum!
I boil mine 3 to 4 hours for cake filling. You can boil it longer for a thicker caramel that you can cut through, but I've never done it so I don't know how long.
Just remember, keep adding water to the pot. 
I boiled mine for 3 hours and the only problem was that the stink'n can left a ring on my expensive Calphlon sauce pot 
! Now I can't get it off and DH is looking at me like I just set fire to a pile of money in the kitchen!! Sorry to rant you will the th Dulce de Leche!!
I boiled my for about 3 hours. I also learned something that I sould have already known. WAIT for the can to cool off before opening it. I had waited three hours while it was boiling and couldn't wait to taste it, so out of the water it came and I dried it off and opened it up. Needless to say I had carmel on me ceiling and a pretty bad burn on my hand. So please wait until it cools off before opening it. Good Luck
Kimmycake
I boiled mine for 3 hours and the only problem was that the stink'n can left a ring on my expensive Calphlon sauce pot! Now I can't get it off and DH is looking at me like I just set fire to a pile of money in the kitchen!! Sorry to rant you will the th Dulce de Leche!!
Ohhhh... I am soooo glad you posted that!! I have been wanting to try this for a while now, but I will have to get a different pot to boil it in first!
Your welcome! I guess now I'm going to have to ask Santa for a new sauce pot! Oh well, at least the Dulce de Leche was good, I used it as filling for my vanilla caramel chocolate swirl cake. I didn't get to eat anything but scraps because it was for my SIL Halloween party but from what she said people came back for second and third helpings!!
so how does this work again? you just put a can in a saucepan full of water? and cook it for about 3 or 4 hours?
This is just too cool!
I usually let mine cool over night so I don't have to worry about opening when it is still hot, but it is important (and safer) to let it cool completely before opening it.
Can some tell me about this caramel seems you boil cans of condensed milk for hrs never heard of this sounds yummy.
Ok ladies, let me tell you that if there is someone that knows about dulce de leche that's me. Why? becasue where I come from is what we eat every day for breakfast on top of toast or filling for pastries. Sometimes I drive 40 miles to get the real dulce de leche, but sometimes I just feel lazy and I boil the condensated milk can. If you want a soft Dulce de leche 3 hours may be fine, but if you want a more firm dulce de leche, that's what we called in my country pastry dulce de leche, you may have to boil the can for 4 hours at least, is a very good texture for filling, even for piping borders or filling cakes balls.
My family is a big fan of dulce de leche and sometimes there is not time to boil the condensated milk can, in that case I found something that is just much better that boiling and waiting and is an already made dule de leche, I found it at Albertson's and Food4Less in the latin food aisle.
I added some articled that I hope are helpful and some links where you can buy already made traditional dulce de leche.
Dulce de Leche
1 can sweetened condensed milk
Remove the label from the can of condensed milk. Do not under any circumstances open the can yet. Take the can and stick it in a pot. Cover it with water. Put the pot on a stove and turn up the heat. Let the pot and can simmer gently for about one and a half to two hours for runny dulce de leche, or up to four hours for solid dulce de leche. Add more water, as necessary, when the level boils down too much.
When it's done, let it cool for a while, and then carefully open up the can and eat directly (for the solid variety) or use as a dessert spread (for the liquid variety).
The resulting product should be colored tan or brown.
NOTE: You need to keep a close eye on the can. If it shows any signs of expansion, immediately remove it from the heat and let it cool. If you are concerned at all at the high-pressure nature of the recipe, you may poke a small hole in the top of the can, and lower the water level so that the can is not completely covered. This will allow the internal pressure of the can to be released, but it will also make the recipe take longer (since high pressure reduces cooking time).
http://www.popular-traditional-argentina-food.com/dulce_de_leche/history.html
http://www.gourmetofoldecity.com/dulce.html?OVRAW=dulce%20de%20leche&OVKEY=dulce%20de%20leche&OVMTC=standard (This is one of the best)
http://www.inthekitchenonline.com/recipes/holiday/dulcedelechecrockpot.html
http://cgi.ebay.com/DULCE-DE-LECHE-Havanna-Traditional-Argentine_W0QQitemZ130046672322QQihZ003QQcategoryZ14307QQrdZ1QQssPageNameZWD1VQQcmdZViewItem (That is my favorite)
http://store.amigofoods.com/sanigpr.html?OVRAW=dulce%20de%20leche&OVKEY=dulce%20de%20leche&OVMTC=standard
http://www.dulcedeleche.co.uk/index.html (for people in the UK)
Risque Business...you boil it for around 3-4 hours making sure you have the can covered with H20 so it won't explode 
...I did mine in the slow cooker and it worked great.
I opened it up whilst it was still hot but it is recommended to leave till cold. It tastes great!!
RisqueBusiness... I have not tried it yet. But there are some good directions in the link below.
http://cakecentral.com/cake_recipe-1997-Dulce-de-Lupchansky-Caramel-Cheesecake-Brownie-Bars.html
Shabby, thank you so much for your response! I was begining to feel invisible! lol
so..you just take a can, stand it in a saucepan and cover it with water.
And if you cook it long enough to make is solid..you can spoon it between your layers as a filling?? this is too cool!
I used to pour this in a glass and then fill it with milk or Malta
You take an unopened can of condensed milk and place it in a pan or pot with water. You want the water to be higher than your can. Put on the stove and bring to a boil. Boil for 3 to 4 hours. You can boil it for less if you want a softer end product. I find 3 to 4 to be good for what I use it for. I set my timer for every hour so I can check the level of water in the pan. When it is done you take it out of the water and let it cool completely before opening it up.
You can also do it in a pressure cooker. I think I've posted those direction on here on another post. I've never tried it that away though.
Shabby, thank you so much for your response! I was begining to feel invisible! lol
so..you just take a can, stand it in a saucepan and cover it with water.
And if you cook it long enough to make is solid..you can spoon it between your layers as a filling?? this is too cool!
I used to pour this in a glass and then fill it with milk or Malta
Yes risque, just make sure the water covers the can, I usually flip mine a few times and put a towel on the bottom of the pan to avoid any stains.
I cook mine fo about 4 to 4 1/2 hours to obtain a very solid dulce de leche, my kids eat it by the spoon. I usually make crepes and put a thin layer of dulce de leche in it while the crepe still warm, roll it and enjoy!
This is a mystery to me 
Can someone tell me what you are talking about please ?
We're talking about dulce de leche. Dulce de leche is a milk caramel, the ingredients are milk, sugar and vanilla, since condensated milk has already all those ingredients in the can, by boiling the can for 4 hours in water you obtain dulce de leche, remember that the can must be closed, not open.
What a great idea ladies!! Ive never heard of this before and I'm eager to give it a try. One question though. What if you pour the sweetened condensed milk into the pot (all by itself, no water) and boil it. will you get the same results without the blown up the kitchen worries???
What a great idea ladies!! Ive never heard of this before and I'm eager to give it a try. One question though. What if you pour the sweetened condensed milk into the pot (all by itself, no water) and boil it. will you get the same results without the blown up the kitchen worries???
You probably will, the only problem with that is that you may have to do it in a double boiler and will en up with just less than 1/2 of the can due to reduction.
Sometimes to make 2 cups of dulce de leche you'll need a gallon of milk, plus the sugar and the vanilla.
If you put a kitchen towel on the bottom of your pan I can assure you that they will be no damage to your pan.
Wow guys!!! This is awesome!!! I would love to try this soon, however I have never tried ddl....
I would love to know some ideas for what kinds of cakes/desserts to use it for. Does it get stiff enough for piping????
Wow guys!!! This is awesome!!! I would love to try this soon, however I have never tried ddl....
I would love to know some ideas for what kinds of cakes/desserts to use it for. Does it get stiff enough for piping????
If you boil it for 4+ hours it will be fine for piping, where I come from is used to pipe borders in chocolate cakes very often, I use it all the time for cake fillings, I put some inside my cake balls and also is very good if you fill cream puffs with it. The uses are endless, just leave it to your imagination.
To me anything you would use caramel with would work for this. I LOVE it as a filling for chocolate cakes. Oooohhhh sooo yummy!! And of course it is wonderful with just a spoon.
WOW!!!! I'm speechless! I'm wondering how ever came up with this idea or who in the world made that kind of mistake to come up with this lol. Anywho no matter now. I'm going to attempt it in the crock pot/slow cooker like mentioned earlier, if I place a wash cloth under the can the water will keep it from catching fire right? 
I know stupid question but just gotta ask lol
This from the Eagle brand site-Their version of the new safe way to make Caramel.
Making Homemade Caramel
For an easy caramel topping or dip, simply heat Eagle Brand® using the following directions. For safety reasons, heating the unopened can (an old cooking method) is NOT recommended. Instead use one of the following methods.
OVEN METHOD; Pour 1 can Eagle Brand® sweetened condensed milk into 9 inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425º for 1 1/2 hours or until thick and caramel colored.
STOVETOP METHOD; Pour 1 can Eagle Brand® sweetened condensed milk into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1 1/2 hours or until thick and caramel colored. Beat until smooth.
MICROWAVE METHOD; Pour 1 can Eagle Brand® sweetened condensed milk into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 26 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes the last 4 to 10 minutes.
CAUTION: NEVER HEAT UNOPENED CAN.
If there is something off on the structure of the can or can over heats- which it will if you allow the pan to go dry- the can will explode. Which is why some people started calling it suicide pudding.
The easiest way to get some of this is just to buy Nestles Dulce De Lache. It is shelved on the Mexican food aisle. It is exactly the same thing and you don't have to cook it.
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