If you have never boiled a whole can of condensed milk, you are missing out. For years Russians and Chileans have boiled whole, unopened cans of condensed milk to form a gooey, rich caramel that is similar in consistency to dulce de leche. You can then add this decadent dessert to pies, ice cream, or just enjoy it straight out of the can. After cooking you must be careful to cool the condensed milk carefully or the can might explode from the steam when you open it.
Step 1
Remove the labels from the cans of milk. Place them in the Dutch oven and cover them with enough water to rise 3 inches above the tops of the cans. Reserve the rest of the water to add as the water boils down.
Step 2
Heat the water over high heat until it boils. After it begins boiling, reduce the heat to medium. Boil the cans for two hours. Do not allow the water to go below the level of the cans or they might overheat and burst.
Step 3
Remove the cans from the water with tongs and place them on the countertop or a wire rack to cool down.
Step 4
When the cans have cooled enough to touch, place them in the refrigerator to finish cooling. When the cans are completely cold, you may open them and serve them in the can, or use them to top ice cream or prepare another dessert such as banoffee pie.
Things You'll Need
- 4 cans condensed milk
- 3 gallons water
- Large saucepan
- Tongs
- Wire rack
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