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?

"JOAT" wrote in message
om...
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.

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/

"JOAT" wrote in message
om...
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

[non-food groups removed -- to the OP, please don't cross-post into
unrelated groups and, indeed, try to keep cross-posting to a minimum]

"Vox Humana" wrote in message
...

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

I have to say that boiling unopened cans is way past my personal risk
threshold. No criticism of those who do it; just a different point of
view.

You can also take the long way around and make dulce de leche from
scratch. Following are a couple of recipes that entered my collection
in 2001, from rec.food.recipes, posted by linda/tennessee.
-j

***
Dulce de Leche
Makes 1.75 pounds
Prep Time: 15 Minutes
Cook Time: 1 Hour
"This is a typical sweet from Argentina. You can eat it alone, use it
to fill cakes, or serve over bananas, ice-cream or any other dessert!"

1 gallon milk
1 vanilla bean
4 1/2 cups white sugar
1 teaspoon baking soda

In a large saucepan, bring milk to a boil over medium-high heat.
Remove from heat and strain through cheesecloth. Return to pan. Cut
vanilla bean in half and pour the seeds in the milk. Stir in the sugar
and replace the pan on medium heat, stirring constantly until the
sugar is dissolved. Just as the milk mixture begins to boil, stir in
the baking soda. Reduce the heat to low and simmer, stirring
frequently, until mixture thickens. When a wooden spoon drawn through
the mixture leaves the bottom of the pan visible, and the mixture is
light brown in color, remove the pan from the heat. Place the pan in
an ice bath and stir constantly until dulce de leche is cold. Store
in airtight container in refrigerator.
Makes 1.75 pounds


Dulce de Leche
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.

1 quart whole milk
2 cups sugar
1/4 teaspoon baking soda
Pinch cinnamon.

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.

jacqui{JB} wrote:


I have to say that boiling unopened cans is way past my personal risk
threshold. No criticism of those who do it; just a different point of
view.

This was a hot topic of discussion amongst a group of avid cooks that
included several engineers. The consensus was that as long as it was
allowed to cook completely before opening the pressure cooker method was
completely safe and that if care is taken the water bath method is safe.

The water bath method was deemed safe as long as the cans were kept
completely covered with water and the cooking held to a simmer. The
condensed milk inside the cans has a higher boiling point than the water
around them and as such will never reach boiling point. As such the worst
that could happen is that a rare can might burst but would never explode.
I have done this several times and not seen a hint of a problem. If you
forget about it and the water boils away that is a whole 'nother story.

"Brian Mailman" wrote in message
...
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" wrote in message .. .
"JOAT" wrote in message
om...
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 pictu

http://www.clubbizarre.com/layout/oma.jpg

"Vox Humana" wrote in message
news

"Brian Mailman" wrote in message
...
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" wrote in message
news

"Brian Mailman" wrote in message
...
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

"Dimitri" wrote in message
om...

"Vox Humana" wrote in message
news

"Brian Mailman" wrote in message
...
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" wrote in message
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.

Much cross posting snipped
Only thing I can think of is even cooking of the contents. If the can is
out of the water, it will be exposed to steam at 212, but no higher. I
don't see how else the contents would be affected. Am I missing something?
Ed

http://pages.cthome.net/edhome

"Edwin Pawlowski" wrote in message
m...


"Vox Humana" wrote in message
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.

Much cross posting snipped
Only thing I can think of is even cooking of the contents. If the can is
out of the water, it will be exposed to steam at 212, but no higher. I
don't see how else the contents would be affected. Am I missing
something?

I don't think so. The post that I quested said that the can would explode
if it wasn't completely submerged. It seems to me that having part of the
can exposed would actually reduce the internal temperature and the pressure.
The can would act like a radiator. Since PV=NRT, the pressure would have to
be lower in a cooler can since the rest of the parameters (V,N, and R) would
be constant.

*non food groups snecked*

Vox Humana wrote:

"Dimitri" wrote in message
om...

"Vox Humana" wrote in message
news

"Brian Mailman" wrote in message
...
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". ...

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.

So it doesn't explode because the contents overheat, just like Dimitri
explained. A can by its nature is a sealed container--i.e., it will
become a pressure cooker.

Surrounding it with water that _cannot_, under normal pressure, ever
exceed the boiling point at that pressure alleviates that concern.

Of course, there are some people who wish to demonstrate evolution in
action....

B/

"Brian Mailman" wrote in message
...
*non food groups snecked*

Vox Humana wrote:

"Dimitri" wrote in message
om...

"Vox Humana" wrote in message
news
"Brian Mailman" wrote in message
...
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".
....

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.

So it doesn't explode because the contents overheat, just like Dimitri
explained. A can by its nature is a sealed container--i.e., it will
become a pressure cooker.

Surrounding it with water that _cannot_, under normal pressure, ever
exceed the boiling point at that pressure alleviates that concern.

Of course, there are some people who wish to demonstrate evolution in
action....

The procedure that I posted said to bring the water up 3/4 of the way on the
can. I don't see how leaving the TOP 1/4 of the can exposed to the
atmosphere which is going to be far cooler than 212F will cause the can to
overheat. I'm not saying that you are wrong, but I can't think of any
reason why you would be right. I can see how the contents of the can might
not cook evenly if isn't fully covered, but that is the opposite of having
the can explode.