Dulce De Leche

I am betting you don't know what dulce de leche is but after you read this post you will be running to the store to buy this:





You will then take the label off and place the can in a pot of boiling water. You must, must make sure that the can is always completely covered with water. I did have to add water to the pot to keep the can covered with water. I will not be responsible for what could happen if you don't follow my directions. Now you will boil this for about two hours, give or take a half hour either way.





Remove the can from the water and let it cool. Once it is cool you can store it for months in the cupboard. Or do what I do which is open it as soon as possible. Why you ask? Because this is the result of your hard labor.





The best caramel known to man or woman.

When researching this on the net I did find other methods of making this that didn't involve the possibility of exploding cans but the consensus seemed to be as long as the can is always covered with water the risk of the can exploding is quite small. The cooking time can vary too. I saw cooking times anywhere from 90 minutes to three hours. The longer the cooking time, the thicker and darker the caramel. I cooked mine 2 hours and 15 minutes which included the water coming to a boil.

The reason for making dulce de leche? You will just have to wait for my next post to see what I did with my non-exploding can of sweetened condensed milk.