i think as long as it stays in the fridge and doesn't crystalize, then it should be good for a LONG time.
I have never heard of doing this..how does it work? is it thick when boiled down? do you fill cakes with it, or mix it in with buttercream?
Sorry for all the questions 
...this just sounds so good!
Please don't hate me for being a wet blanket, but I have to say this! The can (and the company) for awhile now have been warning consumers against boiling the milk in a closed can. I know plenty of people who have done it and never had a problem, but my mother had third-degree burns on her face and hands when her can exploded onto her only halfway through the cooking process (which is, as it turns out, exactly what the company warns you about). It has nothing to do with how fresh the can is, or how careful you are ... she followed the same directions she had followed a million times before, and got hurt. And since the stuff is STICKY, she couldn't wash it off of her skin and kept peeling off dermal layers .... painful and disfiguring. Please please please don't do this to yourselves or your families!! Cook the stuff in a pot, even though it may take a little longer!
thanks pastrygirls that makes sense.
tonyas_jewels,
I have read of this on cakecentral for some time and those that have tried it just rave over it so I finally decided to give it a go. Mine was very thick and it worked lovely as a cake/cupcake filling. Also great by the spoonful!
Place unopened cans of sweetened condensed milk into a large pot of simmering/low boiling water for 4-6 hours. Make sure to keep the water at least an inch over the cans so they don't explode. When the time is up let the cans cool before opening and all you have to do is pour into another container. The advice I read said 6 hours but since then I've read 4 hours will do the trick. Maybe the amount of time guarantees a different consistency?
geez, emiyeric that is terrible. I've heard that people were afraid that could happen but never heard that it actually happened.
When I did mine this past weekend I made sure no one was in the kitchen for the day just because you never know do you......
Well ladies, I grew up in brazil where we eat this stuff on a daily basis. The more you cook, it the harder it gets. My mom would cook it in a pressure cooker for one hour and after carefully removing from the pot she would let it cool down in cold water before she open it. After one hour of cooking, it was the consistence of fudge, you can cut with a knife. Really delicious stuff. Fast forward to year 2010, USA, the same company that makes the condensed milk also makes....are you ready for this?........ Dulce de leech! In the can.long shelf life. No cooking. Not explosion. No burn! Safe and delicious! Walmart carries both. 
and it tastes just the same???
It does! Oh, it is sooo good! I open the can and eat with a spoon! BTW, I pardon my typo...I'm on my IPad 
it was Doce de leite (In Portuguese) I don't speak Spanish so I typed leech 
. I don't think Dulce de leech would taste any good 
. Haha
I tried this recently with the same instructions above, but the only difference I was told was to get the can that you have to open with a can opener. Don't get the can where you can pull the little ring/tab to open the top. I boiled for 5 hrs and kept adding water to pan and let it cool for hours. That stuff was freaking good right out of the can!!
i work at a resort and we cook the really large cans for about 4 hrs and they turn out great. you can mix it with pastry cream or whipped cream for a really yummy filling. we also thin it out with a little hot water and make a dipping sauce for sopapillas.
Just do it the safe way.
There are plenty of recipes around. It's mainly milk with sugar.
http://chezpim.typepad.com/blogs/2007/10/how-to-make-hom.html
http://www.foodnetwork.com/recipes/alton-brown/dulce-de-leche-recipe/index.html
http://allrecipes.com//Recipe/dulce-de-leche/Detail.aspx
I'm from South America, and never heard of the dangerous way of doing it till lately. Be safe.
Well ladies, I grew up in brazil where we eat this stuff on a daily basis. The more you cook, it the harder it gets. My mom would cook it in a pressure cooker for one hour and after carefully removing from the pot she would let it cool down in cold water before she open it. After one hour of cooking, it was the consistence of fudge, you can cut with a knife. Really delicious stuff. Fast forward to year 2010, USA, the same company that makes the condensed milk also makes....are you ready for this?........ Dulce de leech! In the can.long shelf life. No cooking. Not explosion. No burn! Safe and delicious! Walmart carries both.
I saw the Dulce DeLeche in the cans already made too this past week. IT wasn't in the baking isle in my wal-mart though, it was in the mexican food section (not tacos etc... but we have about 1/2 an isle that is mexican brand foods)
Well ladies, I grew up in brazil where we eat this stuff on a daily basis. The more you cook, it the harder it gets. My mom would cook it in a pressure cooker for one hour and after carefully removing from the pot she would let it cool down in cold water before she open it. After one hour of cooking, it was the consistence of fudge, you can cut with a knife. Really delicious stuff. Fast forward to year 2010, USA, the same company that makes the condensed milk also makes....are you ready for this?........ Dulce de leech! In the can.long shelf life. No cooking. Not explosion. No burn! Safe and delicious! Walmart carries both.
I saw the Dulce DeLeche in the cans already made too this past week. IT wasn't in the baking isle in my wal-mart though, it was in the mexican food section (not tacos etc... but we have about 1/2 an isle that is mexican brand foods)
Also, there are many different brands of Doce de Leite out there. You can find them at the Spanish section on the supermarket or some south American specialty store. Some are better than others.
Good hunt boys and girls
You can make it in the microwave too, and in only 10 minutes!! Pour the condensed milk in an ovenproof container. I used a pyrex bowl. Make sure its a big bowl, the stuff will bubble up and rise to the top and could overflow. Cover the bowl with plastic wrap and poke a hole in the middle. Cook at 50% heat for 10-12 minutes, stopping to stir every 2 or 3 minutes. The 1st time I made this, I thought it was ruined because it looked chunky or curdled but just stir quickly with a whisk and it will be fine. Once it cools down it will thicken. If too thick it can be thinned down with a little milk or coffee creamer. I tried this with cinnamon vanilla coffee creamer and it tasted deeelicious!
I saw the Dulce DeLeche in the cans already made too this past week. IT wasn't in the baking isle in my wal-mart though, it was in the mexican food section (not tacos etc... but we have about 1/2 an isle that is mexican brand foods)
Nestle's makes it. I've been buying it premade for many years now. I have made it before by boiling the cans, but I always had to plan ahead to cook it long enough then let it cool completely before opening the cake. Now I always have it on hand, and if I run out I can run out and get some more and use it right away.
Tastes just the same as the boiled version.
Quote by @%username% on %date%
%body%
