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Semi OT: Caramel

BacchusBacchus Posts: 6,019
edited November -1 in EggHead Forum
I caught the end of a Bobby Flay cooking show yesterday morning where he was doing a dessert. I was only paying half attention but it sounded like he reccomended makiing a caramel type sauce by cooking condensed milk in the can, placing the entire can in boiling water. I assume it is intact/unopened. Seems like creating internal pressure could make for a slightly dangerous job of opening the can, so obviously it would need to cool but.....
Anyone familiar with this type thing?

Thanks!
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Comments

  • GatorEggGatorEgg Posts: 31
    This is old school, it's the way my mother made it, use a church ket and punch one hole in it. Good luck.
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  • that would be dulce de leche. And yes, it can apparently be made by cooking an unopened can of condensed milk.

    I've never done it that way, though. The only time I've made dulce de leche, I cooked down regular milk. It's pretty awesome to watch milk turn into a caramel-like substance...takes a LOOOONG time, though. But it's outstanding stuff. Better than caramel, in my opinion.
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  • pcipci Posts: 249
    My mother did this. Boil 3 hr. make sure can stays covered with water. I do a can every year for my kids for Christmas
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  • BacchusBacchus Posts: 6,019
    Thanks folks.
    pci, do you pierce the can? Do you allow it to cool before opening?
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  • I did some digging, and I'm fairly certain that I used Alton Brown's recipe. One of these days, I'll have to do a side-by-side comparison of the two techniques.

    Photo1b.jpg
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  • Every thing you need to know is somewhere here

    Doug
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  • BacchusBacchus Posts: 6,019
    Dude!!!
    Oh, and yes you are right about the name. I paid little attention in Spanish class ;) :laugh:
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  • EggTurnerEggTurner Posts: 108
    Clarification - does this method use plain condensed milk or sweetened condensed milk (such as Eagle brand)?
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  • pcipci Posts: 249
    do not pierce can let it cool in ref. for a day. I use Eagle Brand. Just make sure the can stays covered with water. Now days Eagle Brand wants you to use a double boiler to make this for safety reasons. I still do it the old way never had one blow up but am sure it could happen if water got below can.
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  • eenie meenieeenie meenie Posts: 4,391
    sweetened
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  • fishlessmanfishlessman Posts: 16,388
    sounds good, i will try it outdoors :laugh:
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  • EggTurnerEggTurner Posts: 108
    Thanks - that makes sense.
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