Ok, it's getting a bit irritating for ppl to keep posting what they think is a better way of doing this. If you want ppl to see it done your way, then post your own project or whatever for it and stop trying to correct me, especially when "again", I haven't had anyone say they had a problem with any dangers, nor have I read anywhere where boiling cans is a danger besides contamination. I googled it eons ago and found nothing.
"Preheat oven to 425 degrees F. Pour one can of sweetened condensed milk into an 8" glass pie plate. Cover with foil and place in a shallow pan. Fill pan with hot water. Bake one hour or until thick and caramel-colored."
Yeah ok, had no incidents of anything exploding ever and no reports of anybody else with exploding cans. Besides keeping the water level high over the can for it all to completely "caramelize", it's also making sure that won't happen, of course I have heard of people boiling other foods in cans and nothing exploded, so the only danger I see is possibly the food getting contaminated with what they use in recycling the metal. And I'm not from Argentina so I'm calling it caramel.
This isn't caramel; it's Dulce de Leche, an Argentinian specialty. This is the most dangerous way to do it because the can becomes pressurized. Make sure that if you use this method, you don't drop the can because it will explode and shoot tin can shrapnel all over your kitchen and you. It's also very very important that you don't use damaged cans. The link below has an excellent alternative that lessens the danger slightly, although it's still not safe by any means.
Neh, it's ok, but yeah it has to boil for a very long time and completely under water the whole time. Mine turned out good the first I tried it. I did learn from my mother-in-law's experience though to wait for it to cool off before using. She used hers before cooling it off so the cool whip she put on top melted right into it. Anywho, keep me posted on your 3rd attempt. Good luck!!
alright, so ive attempted this twice! the first time i tried to remember the recipe from a quick glance- FAIL. i only put it on the stove for 30 mins! haha! then i check back and it says 2 hrs, but as i read previous comments,i though id do it 4hrs [just so it doesnt mess up this time]]].another fail, i forgot to keep the water level above or exact to the top of the canXD so now i will do this a 3rd time=] sorry for the long comment=P
This is how you make caramel? That's so weird! Wonder who the first person to figure this out was..."Say...lets just put a can of something on to boil for a few hours and see what happens!"
I love this and I know it as "dulce de leche" from my spanish-teacher...
The reason why you have to keep the water level above the can is: the can could blow up when the expansion is unsteady... so take care!!
I make it with the condensed milk in the aluminium tube so you can reclose it...
My caramel was pretty much the same all the way through, assuming that's why you must keep the water level above the can at all times during boiling. My mother-in-law made her pie like that too, except the cool whip melted because she didn't cool the caramel first. I was gonna do it that the next time and add some cream cheese. That should be interesting. ^_^
I think it might have been a bit better if you flip the can over periodically while you boil it though, because the top was noticeably less caramelized than the bottom.
Also, I just put the caramel on the bottom of the pie and had a layer of cool whip on top, then froze it, yum!
One of my friends said too that she boils hers for 4 hours too. I might boil it that long the next time I do it, but with something like this, patience is just not one of my virtues. Haha! ^_^
"Preheat oven to 425 degrees F. Pour one can of sweetened condensed milk into an 8" glass pie plate. Cover with foil and place in a shallow pan. Fill pan with hot water. Bake one hour or until thick and caramel-colored."
Original Text: http://www.foodsafetysite.com/consumers/faq/index.html?m_knowledgebase_article=324
This is how I make the toffee for my banoffee!
http://notsohumblepie.blogspot.com/2010/01/dulce-de-leche.html
CO + K User
I'm so curious to try this now!
The reason why you have to keep the water level above the can is: the can could blow up when the expansion is unsteady... so take care!!
I make it with the condensed milk in the aluminium tube so you can reclose it...
I think it might have been a bit better if you flip the can over periodically while you boil it though, because the top was noticeably less caramelized than the bottom.
Also, I just put the caramel on the bottom of the pie and had a layer of cool whip on top, then froze it, yum!