On 12/12/2010 5:18 AM, 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)?


Sorry for the delayed inquiry, but can somebody explain this method?

I very hazily recall a dessert made from an unopened can of sweetened
condensed milk from decades ago. Thing is, I just thought of of it a few
weeks ago and didn't know what to call it... so my Google searches
turned up nothing useful.

I suppose I could do a new search, but was hoping one of you could give
me the quick rundown.

This crazy notion of making a dessert in the can has had me intrigued
for so many years, I'm dying to give a try and do some experiments.

Thanks,
Curt Nelson