"JOAT" <[email protected]> wrote in message
news:[email protected]...
> Hi. Does anyone have a good recipe to make caramel or Dulce De Leche?
> And tips on how to store it in jars or cans?
Here is what the company says:
http://www.eaglebrand.com/detail.asp?rid=825
Ingredients
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
Instructions
OVEN METHOD: Pour 1 can Eagle Brand into 9-inch pie plate. Cover with
aluminum foil; place in larger shallow pan. Fill larger pan with hot water.
Bake at 425º for 1 hour or until thick and caramel-colored. Beat until
smooth.
STOVETOP METHOD: Pour 1 can Eagle Brand into top of double boiler; place
over boiling water. Over low heat, simmer 1 to 1/2 hours or until thick and
caramel-colored, stirring occasionally. Beat until smooth.
MICROWAVE METHOD: Pour 1 can Eagle Brand into 2-quart glass measuring cup.
Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until
smooth. Cook on 30% power (medium-low) 20 to 25 minutes or until very thick
and caramel-colored, stirring briskly every 4 minutes during the first 16
minutes and every 2 minutes during the last 4 to 10 minutes.
Dimitri
Vox Humana wrote:
> The easy way to make Dulce De Leche is to put an unopened can of sweetened
> condensed milk into a small pan. Add water to bring it to about 3/4 the way
> up the can.
That's an easy way to make an explosion.
Add water to completely cover the can AT ALL TIMES by at least 2". Do
not answer the phone while this is going on. Do not answer the door.
Do not pass go, do not collect $200.
Making this is safe, but it does need to be watched, do not allow the
can to 'surface' in the water at any time.
B/
"Vox Humana" <[email protected]> wrote in message
news:[email protected]...
>
> "Brian Mailman" <[email protected]> wrote in message
> news:[email protected]...
> > Vox Humana wrote:
> >
> > > The easy way to make Dulce De Leche is to put an unopened can of
> sweetened
> > > condensed milk into a small pan. Add water to bring it to about 3/4
the
> way
> > > up the can.
> >
> > That's an easy way to make an explosion.
> >
> > Add water to completely cover the can AT ALL TIMES by at least 2". Do
> > not answer the phone while this is going on. Do not answer the door.
> > Do not pass go, do not collect $200.
> >
> > Making this is safe, but it does need to be watched, do not allow the
> > can to 'surface' in the water at any time.
> >
> > B/
>
> Why does covering the can make it safer?
Water under normal pressure conditions will not exceed 212 degrees (the
boiling point). The water prevents the contents from getting too hot and
exploding the can.
Dimitri
"qahtan" <[email protected]> wrote in message news:<[email protected]>...
> You have to simmer it for about 4 hours to get it the right colour. 1 hour
> will hardly do anything. but keep the can covered, you can do many all at
> once, qahtan
They do sell it already made in the can. It costs about 3 bucks a can.
"JOAT" <[email protected]> wrote in message
news:[email protected]...
> Hi. Does anyone have a good recipe to make caramel or Dulce De Leche?
> And tips on how to store it in jars or cans?
The easy way to make Dulce De Leche is to put an unopened can of sweetened
condensed milk into a small pan. Add water to bring it to about 3/4 the way
up the can. Bring to a boil and simmer for about an hour. Let cool
completely before opening. You can turn the can over after 30 minutes.
Store in a jar or plastic container. It should keep for a couple of weeks
in the refrigerator, maybe more
A quicker method is to use a pressure cooker. Cook at pressure for 30
minutes -- 45 minutes if you want it darker.
in article [email protected], JOAT at
[email protected] wrote on 20/10/03 11:25 am:
> Hi. Does anyone have a good recipe to make caramel or Dulce De Leche?
> And tips on how to store it in jars or cans?
I've always done it the lazy way. Boil an unopened can of condensed milk (
not evaporated, but the one with sugar in it) for an hour Make sure that
the pot is full of water so that the can is never partly exposed. Let it
cool and open an eat ( or in your case, just keep it unopened and eat at
leisure. I know some feel that this is not safe because the can may
explode. I have always made sure that none of the boiling can was exposed
and presumed that this made it "blow=up" proof. The other way is to take
milk and sugar and boil until it is the consistency you want. It takes a
long time and must be stirred constantly If you want a recipe, I will look
one up for you. Ellen
-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
Title: Dulce De Leche
Recipe By:
Category: Dairy
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 qt Whole milk*
2 cup Sugar
1/4 tsp Baking soda
pinch Cinnamon
[Preparation]
This recipe is adapted from an article which appeared in the
daily New York Times. Dulce de leche (pronounced DOOL-say duh
LAY-chay) meaning "sweet from milk." Is an Hispanic term for a
caramel sauce, which is a traditional flavoring "south of the
border" and has been adopted recently as an ice-cream flavoring
in America. The flavoring is made by simmering sweetened milk
until it turns thick and amber. Reprinted here are a recipe for
the basic sauce as well as two recipes using this flavoring. A
note at the bottom of the page explains alternate methods for
creating or purchasing dulce de leche should you choose to sprint
to the final desists, skipping the creation of dulce de leche
from scratch.
Combine ingredients in a large heavy saucepan. Place over medium
heat and cook without stirring until mixture boils, 15 to 20
minutes. Briefly remove from heat. Reduce heat to low and cook,
stirring frequently with a wooden spoon, 45 minutes to one hour.
When mixture becomes a caramel color and is thick enough that you
can see the bottom of the pan as you stir, remove it from heat.
Use at room temperature or cover and refrigerate. Yield: 2 cups.
From: "Jacqui{jb}" <shining_one_wh@nospdate: Wed, 27 Feb 2002
13:06:49 +0000 ( MM by H Peagram
- - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - -
--
Helen
Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him
www.peagramfamily.com
http://www.mompeagram.homestead.com/
225/205/145
"JOAT" <[email protected]> wrote in message
news:[email protected]...
> Hi. Does anyone have a good recipe to make caramel or Dulce De Leche?
> And tips on how to store it in jars or cans?
"William Graham" <[email protected]> wrote in message
news:za%kb.839222$uu5.148897@sccrnsc04...
>
> "Vox Humana" <[email protected]> wrote in message
> news:[email protected]...
> >
> > "Brian Mailman" <[email protected]> wrote in message
> > news:[email protected]...
> > > Vox Humana wrote:
> > >
> > > > The easy way to make Dulce De Leche is to put an unopened can of
> > sweetened
> > > > condensed milk into a small pan. Add water to bring it to about 3/4
> the
> > way
> > > > up the can.
> > >
> > > That's an easy way to make an explosion.
> > >
> > > Add water to completely cover the can AT ALL TIMES by at least 2". Do
> > > not answer the phone while this is going on. Do not answer the door.
> > > Do not pass go, do not collect $200.
> > >
> > > Making this is safe, but it does need to be watched, do not allow the
> > > can to 'surface' in the water at any time.
> > >
> > > B/
> >
> > Why does covering the can make it safer?
> >
> >
> I don't think covering the can is necessary....But you don't want to run
out
> of water, so put the can in a large pot with lots of water, and watch it
so
> you don't forget it....If you run out of water it will explode....As long
as
> there's plenty of water, the contents of the can won't boil because they
are
> under slightly higher pressure, and the water in your pot won't go over
> boiling at normal atmospheric pressure, so it's safe.....
The reason then is to have more water as insurance against boiling the pan
dry. That makes sense, but is a different matter than "the can will explode
if it isn't fully submerged."
"Vox Humana" <[email protected]> wrote in message
news:XQ%[email protected]...
>
> "William Graham" <[email protected]> wrote in message
> news:za%kb.839222$uu5.148897@sccrnsc04...
> >
> > "Vox Humana" <[email protected]> wrote in message
> > news:[email protected]...
> > >
> > > "Brian Mailman" <[email protected]> wrote in message
> > > news:[email protected]...
> > > > Vox Humana wrote:
> > > >
> > > > > The easy way to make Dulce De Leche is to put an unopened can of
> > > sweetened
> > > > > condensed milk into a small pan. Add water to bring it to about
3/4
> > the
> > > way
> > > > > up the can.
> > > >
> > > > That's an easy way to make an explosion.
> > > >
> > > > Add water to completely cover the can AT ALL TIMES by at least 2".
Do
> > > > not answer the phone while this is going on. Do not answer the
door.
> > > > Do not pass go, do not collect $200.
> > > >
> > > > Making this is safe, but it does need to be watched, do not allow
the
> > > > can to 'surface' in the water at any time.
> > > >
> > > > B/
> > >
> > > Why does covering the can make it safer?
> > >
> > >
> > I don't think covering the can is necessary....But you don't want to run
> out
> > of water, so put the can in a large pot with lots of water, and watch it
> so
> > you don't forget it....If you run out of water it will explode....As
long
> as
> > there's plenty of water, the contents of the can won't boil because they
> are
> > under slightly higher pressure, and the water in your pot won't go over
> > boiling at normal atmospheric pressure, so it's safe.....
>
> The reason then is to have more water as insurance against boiling the pan
> dry. That makes sense, but is a different matter than "the can will
explode
> if it isn't fully submerged."
>
>
Yes....I don't know if the can sinks, or floats, so I don't know whether it
must be covered or not.....If it floats, then of course you don't have to
hold it down so that it will be covered....But in either case, just have
lots of water......
You have to simmer it for about 4 hours to get it the right colour. 1 hour
will hardly do anything. but keep the can covered, you can do many all at
once, qahtan
"JOAT" <[email protected]> wrote in message
news:[email protected]...
> Hi. Does anyone have a good recipe to make caramel or Dulce De Leche?
> And tips on how to store it in jars or cans?
"Vox Humana" <[email protected]> wrote in message news:<[email protected]>...
> "JOAT" <[email protected]> wrote in message
> news:[email protected]...
> > Hi. Does anyone have a good recipe to make caramel or Dulce De Leche?
> > And tips on how to store it in jars or cans?
>
> The easy way to make Dulce De Leche is to put an unopened can of sweetened
> condensed milk into a small pan. Add water to bring it to about 3/4 the way
> up the can. Bring to a boil and simmer for about an hour. Let cool
> completely before opening. You can turn the can over after 30 minutes.
> Store in a jar or plastic container. It should keep for a couple of weeks
> in the refrigerator, maybe more
>
> A quicker method is to use a pressure cooker. Cook at pressure for 30
> minutes -- 45 minutes if you want it darker.
An even quicker way is to buy it by the can, already made. You can
find it in your supermarket next to the condensed sweetened milk.
Taste the same as if you boil it yourself.
Here is what it looks like in this picture:
http://www.clubbizarre.com/layout/oma.jpg
"Brian Mailman" <[email protected]> wrote in message
news:[email protected]...
> Vox Humana wrote:
>
> > The easy way to make Dulce De Leche is to put an unopened can of
sweetened
> > condensed milk into a small pan. Add water to bring it to about 3/4 the
way
> > up the can.
>
> That's an easy way to make an explosion.
>
> Add water to completely cover the can AT ALL TIMES by at least 2". Do
> not answer the phone while this is going on. Do not answer the door.
> Do not pass go, do not collect $200.
>
> Making this is safe, but it does need to be watched, do not allow the
> can to 'surface' in the water at any time.
>
> B/
Why does covering the can make it safer?
"Vox Humana" <[email protected]> wrote in message
news:[email protected]...
>
> "Brian Mailman" <[email protected]> wrote in message
> news:[email protected]...
> > Vox Humana wrote:
> >
> > > The easy way to make Dulce De Leche is to put an unopened can of
> sweetened
> > > condensed milk into a small pan. Add water to bring it to about 3/4
the
> way
> > > up the can.
> >
> > That's an easy way to make an explosion.
> >
> > Add water to completely cover the can AT ALL TIMES by at least 2". Do
> > not answer the phone while this is going on. Do not answer the door.
> > Do not pass go, do not collect $200.
> >
> > Making this is safe, but it does need to be watched, do not allow the
> > can to 'surface' in the water at any time.
> >
> > B/
>
> Why does covering the can make it safer?
>
>
"Dimitri" <[email protected]> wrote in message
news:[email protected]...
>
> "Vox Humana" <[email protected]> wrote in message
> news:[email protected]...
> >
> > "Brian Mailman" <[email protected]> wrote in message
> > news:[email protected]...
> > > Vox Humana wrote:
> > >
> > > > The easy way to make Dulce De Leche is to put an unopened can of
> > sweetened
> > > > condensed milk into a small pan. Add water to bring it to about 3/4
> the
> > way
> > > > up the can.
> > >
> > > That's an easy way to make an explosion.
> > >
> > > Add water to completely cover the can AT ALL TIMES by at least 2". Do
> > > not answer the phone while this is going on. Do not answer the door.
> > > Do not pass go, do not collect $200.
> > >
> > > Making this is safe, but it does need to be watched, do not allow the
> > > can to 'surface' in the water at any time.
> > >
> > > B/
> >
> > Why does covering the can make it safer?
>
> Water under normal pressure conditions will not exceed 212 degrees (the
> boiling point). The water prevents the contents from getting too hot and
> exploding the can.
>
> Dimitri
I understand that part. I just question why Brian claims that the can has
to be completely submerged.
"Vox Humana" <[email protected]> wrote in message
news:[email protected]...
>
> "Brian Mailman" <[email protected]> wrote in message
> news:[email protected]...
> > Vox Humana wrote:
> >
> > > The easy way to make Dulce De Leche is to put an unopened can of
> sweetened
> > > condensed milk into a small pan. Add water to bring it to about 3/4
the
> way
> > > up the can.
> >
> > That's an easy way to make an explosion.
> >
> > Add water to completely cover the can AT ALL TIMES by at least 2". Do
> > not answer the phone while this is going on. Do not answer the door.
> > Do not pass go, do not collect $200.
> >
> > Making this is safe, but it does need to be watched, do not allow the
> > can to 'surface' in the water at any time.
> >
> > B/
>
> Why does covering the can make it safer?
>
>
I don't think covering the can is necessary....But you don't want to run out
of water, so put the can in a large pot with lots of water, and watch it so
you don't forget it....If you run out of water it will explode....As long as
there's plenty of water, the contents of the can won't boil because they are
under slightly higher pressure, and the water in your pot won't go over
boiling at normal atmospheric pressure, so it's safe.....