Here is a simple set of steps you need to follow to cook your can of condensed milk without a fear it explodes all over the kitchen you’ve just renovated.
Since it takes time, I prefer to cook more than one can at once and keep the cooked condensed milk at room temperature until needed.
Take the biggest high-sided pot you own (8-quart works well). Place one unopened can (or two, or three – as many as can fit the bottom of the pot) of full-fat condensed milk onto the bottom of the pot, pour cold water over the can/cans, so the water level is well above the cans and just about an inch below the rim of the pot. Place the pot over medium-high heat and bring to the boil. Reduce the heat to low, partially cover the pot with a lid and simmer for two and a half hours (make sure it’s a low simmer, adjust the heat as needed).
I recommend to set a timer. And I don’t recommend to go shopping while your dulce de leche is cooking. If the pot is tall, and the water is not boiling vigorously, you might not need to add more water to the pot. Although it’s wise to check the water level once in a while (every 30-45 minutes, I would say).
The can(s) have to be submerged all the time.
If needed, add more hot water from a kettle, and continue cooking. Once the time has passed, turn the heat off and let the cans cool in the water. Store at room temperature.
December 17, 2020 at 11:24 am
Most food cans (except drinks) including milk ones are made of steel with galvanized layer (tin but I guess there more materials today). .. I would be concerned to boil a closed can because of explosion and possibly a serious injury (especially those with implemented opener, I guess they are weaker) But my girlfriend does it for some recipes and says nothing happens, I insist she has it covered at least
December 28, 2013 at 8:10 pm
I don’t know about everyone else, but I don’t want to eat anything that is cooked in a can. These cans are aluminum and there are many studies that have proven that aluminum is not good for you.
The easy way to get around this is to empty the condensed milk into a canning jar and place on the lid. Then proceed to cook it either on the stovetop or in a slow cooker. The benefit of this method is that you can see how dark the dulce de leche is. I like mine on the dark side. The darker the dulce the richer the taste…to a point. It can taste burned so don’t go much past a medium peanut butter color.
I generally cook it in my slow cooker. To get to the color I like it takes about 10 hours on low.
February 19, 2013 at 10:51 am
Hi, I have been reading up on this the last few days as I am making a banoffe pie this weekend and would like to try this. I have never heard of boiling a tin before until a few days ago. I also seen it on ‘This morning’ a few days ago but Phil Vickery said Holly should have pierced the tin? Do you pierce the tin?
February 20, 2013 at 3:47 pm
Kirsteen, no you don’t pierce the tin, just submerge it and make sure it stays under water for all cooking time.
November 14, 2012 at 12:48 am
Dear Vera, Can you tell me how long I can store the unopened can?
Should I refrigerate it if I am keeping it for like 6 months, unopened?
November 17, 2012 at 12:05 pm
Rose, I’ve never tried to keep it for six months! The longest period I kept it for was probably about a month or so. I do put it in the fridge, but I don’t think it’s actually necessary.