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

On Sun, 12 Dec 2010 07:18:15 -0600, 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)?
>
I've never done that, Terry, but they sell dulce de leche already done
now. So, if I ever want it - I'll take the easy way and buy it
premade.


--

Never trust a dog to watch your food.

On Dec 12, 8:18*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)?
>
> Best -- Terry

I haven't done it in years, but I had no mishaps in the past with it.
Just keep the water over the can.
Nanzi

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.)

Never.
>
> 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)?

Never. And I never turned the can, either.

But I've probably only made it five or six times. It is just as easy, and
less nerve wracking <G>, to do it by heating the milk in a pan.

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.

On Dec 13, 6:24*am, "Janet" > wrote:
> Terry wrote:
> > 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.)
>
> Never.
>
> > 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)?
>
> Never. And I never turned the can, either.

Same here, to both questions. But I haven't tried it with one of
those new-fangled cans that you open by pulling on a tab.

LW

"Terry" > wrote in message
...
> 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

I don't know who told you this is safe. It is not! That being said...
Years ago I did this countless times. I used it as a filling for
chocolates. Nothing ever exploded. I was also young and dumb back then.

But would I do it now? No. I would use a safer method.

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

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, and no. Why do you ask? Did one explode for you?
I have never heard of turning the can, and mine has always
been successful.

gloria p

"gloria.p" > wrote in message
...
> 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, and no. Why do you ask? Did one explode for you?
> I have never heard of turning the can, and mine has always
> been successful.

I always turned my can.

On Sun, 12 Dec 2010 21:36:13 -0700, "gloria.p" >
wrote:

>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, and no. Why do you ask? Did one explode for you?
>I have never heard of turning the can, and mine has always
>been successful.
>
>gloria p

Hi Gloria, I'm asking because despite warnings that "this is dangerous
and the can may explode", I have yet to find anyone who can say "yes,
*I* have had a can explode, even though I did it the right way." More
data is needed before relegating the exploding milk can to
urban-legend status.

I have only made this stuff half a dozen times. None of the cans have
popped open. Maybe I need to submit this idea to Mythbusters.

And thanks to those of you who responded!

Best -- Terry

Terry wrote:

I'm asking because despite warnings that "this is dangerous
> and the can may explode", I have yet to find anyone who can say "yes,
> *I* have had a can explode, even though I did it the right way." More
> data is needed before relegating the exploding milk can to
> urban-legend status.
>


Then the answer is probably that it's 99.9% safe IF YOU FOLLOW
DIRECTIONS. (As are most things, if you think about it.)


> Maybe I need to submit this idea to Mythbusters.
>

They might have fun with it. No telling how far into the absurd they'd
go with the concept.

gloria p

Terry > wrote:
-snip-
>
>Hi Gloria, I'm asking because despite warnings that "this is dangerous
>and the can may explode", I have yet to find anyone who can say "yes,
>*I* have had a can explode, even though I did it the right way." More
>data is needed before relegating the exploding milk can to
>urban-legend status.
>

I thank you for asking. I have never done it, and having seen a
can of beans explode in a camp fire, never wanted to try the
experiment in *my* kitchen. Reason told me that it took a long
time and a hot fire to explode those bean cans--- but caution kept me
from believing I could get away with cooking in a sealed can.

>I have only made this stuff half a dozen times. None of the cans have
>popped open. Maybe I need to submit this idea to Mythbusters.

I was thinking that yesterday-- or even sic Barb from Snopes on the
trail of the folks who seem to think it is sudden death. [Which is
where I heard of it in the first place- one of those generic
warnings.]

Jim

Jim Elbrecht wrote:
> Terry > wrote:
> -snip-
>> Hi Gloria, I'm asking because despite warnings that "this is dangerous
>> and the can may explode", I have yet to find anyone who can say "yes,
>> *I* have had a can explode, even though I did it the right way." More
>> data is needed before relegating the exploding milk can to
>> urban-legend status.
>>
>
> I thank you for asking. I have never done it, and having seen a
> can of beans explode in a camp fire, never wanted to try the
> experiment in *my* kitchen. Reason told me that it took a long
> time and a hot fire to explode those bean cans--- but caution kept me
> from believing I could get away with cooking in a sealed can.
>


The "secret" is cooking at a simmer and keeping the entire can covered
by a few inches of water. (it's an equal temperature/pressure thing.)
Different from heating a sealed can over direct, uneven heat on a campfire.

gloria p

On Mon, 13 Dec 2010 11:13:21 -0500, Jim Elbrecht >
wrote:

>Terry > wrote:
>-snip-
>>
>>Hi Gloria, I'm asking because despite warnings that "this is dangerous
>>and the can may explode", I have yet to find anyone who can say "yes,
>>*I* have had a can explode, even though I did it the right way." More
>>data is needed before relegating the exploding milk can to
>>urban-legend status.
>>
>
>I thank you for asking. I have never done it, and having seen a
>can of beans explode in a camp fire, never wanted to try the
>experiment in *my* kitchen. Reason told me that it took a long
>time and a hot fire to explode those bean cans--- but caution kept me
>from believing I could get away with cooking in a sealed can.

Yep, I can believe that beans in a fire could easily reach the boiling
point. Sweetened condensed milk however is well below its boiling
point when sitting in a 100 deg C pot of water. (Boiling the water
hard should make no difference, because it's still at 100 deg C).

I have always used the pop-top cans when making this stuff. Never had
one pop on me. I figured it was better to have a can that would pop
open at lower pressure than one that required higher pressure to pop
open.

>>I have only made this stuff half a dozen times. None of the cans have
>>popped open. Maybe I need to submit this idea to Mythbusters.
>
>I was thinking that yesterday-- or even sic Barb from Snopes on the
>trail of the folks who seem to think it is sudden death. [Which is
>where I heard of it in the first place- one of those generic
>warnings.]

Snopes is a good idea.

Best -- Terry

On Dec 12, 9:25*pm, "Julie Bove" > wrote:
> "gloria.p" > wrote in message
>
> ...
>
>
>
> > 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, and no. *Why do you ask? *Did one explode for you?
> > I have never heard of turning the can, and mine has always
> > been successful.
>
> I always turned my can.

If you ever need some help turning your can...let me know.

"Terry" > wrote in message
...
> On Sun, 12 Dec 2010 21:36:13 -0700, "gloria.p" >
> wrote:
>
>>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, and no. Why do you ask? Did one explode for you?
>>I have never heard of turning the can, and mine has always
>>been successful.
>>
>>gloria p
>
> Hi Gloria, I'm asking because despite warnings that "this is dangerous
> and the can may explode", I have yet to find anyone who can say "yes,
> *I* have had a can explode, even though I did it the right way." More
> data is needed before relegating the exploding milk can to
> urban-legend status.
>
> I have only made this stuff half a dozen times. None of the cans have
> popped open. Maybe I need to submit this idea to Mythbusters.
>
> And thanks to those of you who responded!

Ooh yeah! Submit it to Mythbusters!

On Mon, 13 Dec 2010 17:30:24 -0800, "Julie Bove"
> wrote:

> Ooh yeah! Submit it to Mythbusters!

I second that!

--

Never trust a dog to watch your food.