19 Reviews of Dulce de Leche

From: Alex Borshch

On Apr 28, 2002

Actually, the people that boil the can without opening it first are not idiots but know what they are doing. If you submerge the whole can in water (at least an inch of water above the can) the can will never explode. Instead, you will be able to make the caramel in half the time, since it will be boiled under pressure. In two hours you will have semi-solid spread and in 3.5 a solid dessert. Plus it's easy, no need to open the can, find a foil, measure the water level. Just take the can and boil it. Voila.

From: Chef #769951

On Jun 14, 2008

YUM. (As other people have said, though, dulce de leche is NOT Brazilian... it's found all over South America but Argentina claims it as its own.) Just made this last night because I want to make the dulce de leche ice cream recipe from the May 2007 issue of Gourmet magazine, and I couldn't find the store bought kind they recommended. You just have to make sure to keep adding water because it will evaporate quickly. Also, the milk on the bottom and outside of the can gets much more caramelized than the stuff at the top, so just make sure to whisk it to incorporate after cooking. And just because I'm a stickler for the English language... it's carAmel. "Carmel" is a city in California!

From: Sherrie-pie

On Feb 21, 2006

This is my favourite thing to eat in the world. Cold, from the fridge, by the spoonful. Or with bananas. I use the unopened can in the pressure cooker method (never had an accident, yet, although my mother has. She had to scrape the stuff off the ceiling.) I have actually successfully made this in my slow cooker, too. I poured it into a pyrex bowl, filled the slow cooker with water, taking care the water level wasn't higher than the bowl, put some tin foil on top and left it for about 3 hours. Worked a treat.

From: Recipewrestler

On Feb 8, 2002

You're right, this is an incredible sauce! I can remember doing this in college in the '70's, so it has been around awhile (ooo...I'm getting old!). At that time, warnings were abundant, regarding exploding cans, burns, etc. But I think the method you describe can be done safely. I think the previous idiots were trying to boil the can without opening it first (DUH!).

From: Chelley-Chelle

On Jul 23, 2007

I am an unopened can "idiot." Just make sure that the cans are completely submurged at all times and be sure to cool the cans completely before opening. Another tip, to avoid mineral or rust stains on the bottom of your pot, simmer the cans with a tea towel in the bottom. I've never tried the pressure cooker method. I made this last weekend for my neice's birthday party, excellent dip for pineapple and cantelope!

From: Chef busy bee

On Dec 16, 2007

I make this a lot, but don't open the can. I just make sure it's completely under the water and turn it every 30 minutes to prevent burning on one side. Just let it cool and then open. I use this a lot for filling in chocolate cake. I just mix in broken health bar pieces. YUM.

From: Lisa in Cali

On Jul 31, 2005

This is absolutely delicious! The traditional way is to boil the unopened can for 3 hours and I have never had it fail. Just let it cool down in the water before you open it. I'd love some suggestions for using it besides as an ice cream topping...

From: debbiemac

On Dec 17, 2007

My father in laws mother used to make this for them when they little. His father used to work for the Borden milk company here in Nova Scotia and there was an unlimited supply of this milk in their home. After he told me about this, my girls and I used to make this as centers for chocolates for him every Christmas. Yummy.....

From: Shakthi

On Aug 4, 2005

If you have a pressure cooker, all you have to do is cook (in water, of course) the unopened can from 20 to 30 minutes. Then let it cool completely before opening the can.

From: CHEFinLA

On Jun 1, 2009

Ok, I feel guilty, I cooked the sweet milk to a boil,then lowered it after it boiled and kept whisking for 10 minutes..and it was done. I used a non-stick pot & non stick whiks..as I removed it(very hot) I strained any particles that may have scorched into another bowl. Logically, I decided not to bake & just eat the bowl.