easy Dulce de leche

Kitty Pryde

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No, but I wouldn't boil closed cans in my own kitchen! I don't know where one draws the line between Won't Explode and Will Totally, Totally Explode. But on the other hand, it's pretty easy to just simmer some sugary milk in a pot, and that's guaranteed to not demolish your kitchen in a single sugary blitz.
 

CheekyWench

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No, but I wouldn't boil closed cans in my own kitchen! I don't know where one draws the line between Won't Explode and Will Totally, Totally Explode. But on the other hand, it's pretty easy to just simmer some sugary milk in a pot, and that's guaranteed to not demolish your kitchen in a single sugary blitz.

Yeah, that's what I was afraid of. As someone who witnessed her grandmother explode green beans all over the ceiling from a pressure cooker moment (which was funny, yet scary) I'm kind of nervous about trying this one!

(the ceiling had to be repainted, btw. lol)
 

NewKidOldKid

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My grandmother used to make dulce de leche this way. Never had a can explode.
 

Lea3

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Wow! That is insanely easy. Just a few questions. Can you put the cans in the fridge after cooling unopened to use for another day?? How long do they keep?? Such a great idea, thanks for posting..
 

CheekyWench

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Wow! That is insanely easy. Just a few questions. Can you put the cans in the fridge after cooling unopened to use for another day?? How long do they keep?? Such a great idea, thanks for posting..

I found this recipe from a friends' blog, but wanted to give credit to the original recipe - but I did see the question being asked about putting it in the fridge, and they said yes you could. It didn't say how long it would be good for though.
 

aadams73

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As long as you keep the whole can submerged, it won't explode.
 

Kitty Pryde

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As long as you keep the whole can submerged, it won't explode.

Why is that? Pressure on the can? Pressure 1 cm below the water is only 1.0001 atmosphere (as opposed to pressure in air at sea level, which is 1 atmosphere), which is less variation than you get between a "high pressure" and "low pressure" weather day. I have a hard time believing it, physics-wise.

I'm sure it's been done before, but I wouldn't risk it in my kitchen (or the kitchen of anyone I liked!).
 

aadams73

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Why is that?

Honestly, I have no idea. I'm not much of a physicist. But I've seen that same tip on cooking blogs, and it's worked for me, too.

Or maybe I've just been lucky. :D
 

icerose

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If I had to guess I would say it's temperature differences rather than pressure differences. Heat makes the metal weak, then have a portion out of the water, it'll be cooler, pressure changes, weak chink in the armor, metal contracting and expanding at different rates and poof, you have an exploded can.
 

MattW

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Or you could buy this like I do:



40930127-149x149-0-0_Nestle+Nestle+Dulce+De+Leche+Caramel+13+4+Oz+Unit+.jpg


That's pretty easy, and in most grocery stores in the Mexican food section.

I eat it right from the can, no cooking necessary.