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Old 18th August 2002, 8:47 PM   #1
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Default How do you make caramel from condensed milk?

G'day all,
I recall that you can make kick ass caramel by boiling a (sealed) can of condensed milk in a sauspan of water. It has been a VERY long time since I've done this.

Can anyone tell me how long to boil for to avoid exploding the can? Any other advice or exploding caramel stories welcome!

Dave
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Old 19th August 2002, 2:39 AM   #2
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http://www.maria-brazil.org/caramel.htm

There's a w/u somewhere on E2 that tells you how to turn this stuff into a Brazillian icecream-type dessert, but I'm having trouble finding it again.

Edit: http://www.everything2.com/index.pl?node=dulce+de+leche

Last edited by Epoch; 19th August 2002 at 2:43 AM.
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Old 19th August 2002, 4:12 AM   #3
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I certainly wouldn't reccomend you boiling an unopened can of condensed milk...
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Old 19th August 2002, 10:32 AM   #4
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You would think it would kinda, pop wouldn't ya
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Old 19th August 2002, 1:55 PM   #5
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Quote:
on http://www.maria-brazil.org/caramel.htm
Of course, in the US, the Eagle Brand Condensed Milk can label says specifically NOT to heat the unopened can...we've been doing this in Brazil for at least 50 years...has anyone heard of an accident with one of them???
I have. This method of making dulce de leche is very popular in my area of the world, and the "exploding can" story is a common one. In fact, a friend of mine claims that he "was just checking on it" and nearly missed a geyser of dulce that ended up making a permanent stain on the ceiling.

From another site:
Quote:
Dulce de Leche

[Note: The manufacturers of canned condensed milk warn against boiling the cans due to the danger of explosion. Although thousands of home cooks ignore this advice every day, you should be aware that the danger exists. To reduce the possibility of a mishap if you decide to follow this recipe, be sure that the can is totally immersed at all times, adding more water to the pot as needed.]

1 can (any size) sweetened condensed milk

Place the unopened can in a saucepan with enough water to cover the can by at least 2 inches (5 cm). Bring the water to a boil over
moderate heat. Reduce the heat and simmer for 3 hours, adding more water as necessary. Refrigerate for at least 4 hours before opening
the can.
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Old 20th August 2002, 5:46 PM   #6
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I'd try it myself, but the only can of condensed milk I can find in the house has a ring-pull top... and there's no way in hell that I'm going to boil that.
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Old 21st August 2002, 2:58 AM   #7
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nestle cans don't have a ring pull.

but then again i do live out in the sticks. lol maybe they've started using ring pulls and we haven't got them yet?
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Old 21st August 2002, 4:39 AM   #8
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No you're right.. nestle cans suck.

If you use the wrong kind of can opener (the ones that cut the whole top off of the can instead of cutting the lid off) the can splits down the seam and shit goes everywhere.. from experience

remember.. if you burn the shit DON'T scrape the bottom.. leave it unless you want to eat charcoal.
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Old 30th August 2002, 11:46 PM   #9
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An elderly neighbor was cooking caramel like this once (boiled can) and I think she got occupied with a book or something, and the entire kitchen surface, I'm talking walls, floors, ceiling was absolutely covered in specks of caramel.

Gave the poor lady one heck of a scare and I imagine if she was standing in the kitchen at the time it really wouldn't have been cool.

-Binky
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Old 31st August 2002, 8:34 PM   #10
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my grandmother used to make this stuff, and theres a sure way to make it safe and protect your kitchen from messy caramel explosions.

use a pressure cooker to boil it in, then leave the can in the pressure cooker to cool down overnight...
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Old 2nd September 2002, 4:27 PM   #11
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I have boiled tins of SCM many times and have never had an explosion. Better to medium heat it for a longer time than full boar for a short time.

Ring-pulls....now that's another story.

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Old 4th September 2002, 8:02 PM   #12
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i make caramel by boiling SCM for 4 hours - the main thing to keep in mind is the fact that 4 hours to boil a gas stove is about as expensive as buying a whole crap load of caramel Mc.sunday's, and scraping of the caramel into an empty SCM can.......... but if your living at your parents (like me) BOIL AWAY
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Old 6th September 2002, 7:31 PM   #13
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Why would you want to make anything out of condensed milk??

Sif you can stand not eating it from the can until you canna take any more captian
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Old 8th September 2002, 9:02 PM   #14
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*drools* hmmmmm SCM straight from the can.....
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Old 9th September 2002, 12:38 AM   #15
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Make sure all the water don't evaporate while doing this, unless you want caramel wallpaper.

Save yourself the hazard, and buy Nestle Top'n Fill
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