Terry wrote:
> Like many of you, I've made caramel/dulce de leche or whatever you
> want to call it by boiling an unopened can of sweetened condensed milk
> in water. Supposedly this is safe if the can is kept well-covered
> with water and turned periodically to avoid overheating one spot.
>
> My questions a How many of you
>
> 1. have had a can explode while doing this? (You personally, not a
> friend nor a friend's friend.)
>
> 2. had the can explode while you were doing it *right* (water at
> simmer, can covered with an inch or more of water, "spot" overheating
> avoided)?
>
> Best -- Terry

No mishaps here. I don't recall being concerned about making it
until I read about exploding cans. Now I can buy it in the
Hispanic food sections of some stores.

--
Jean B.