You don't even need to open the can lmao.

  • JayTwo [any]
    ·
    4 years ago

    It's important to make sure there's about two inches of water above the top of the can, and that it doesn't evaporate down too much while boiling.

    Because if it does, the can might explode.

      • JayTwo [any]
        ·
        4 years ago

        I never heard of that method, but it makes sense.

        It sounds closer to doing it the traditional way: slow simmering sweetened milk until it turns into a caramel consistency.

        I know with the sealed method, some people boil more than one, then put them back on the shelf. So their pantry will have regular condensed milk with the label on, and cans of Dulce de Leche with the label off.

        No idea if this is actually safe to do, though. I just know some do it ¯\_(ツ)_/¯