Guest guest Posted September 11, 2008 Report Share Posted September 11, 2008 So I heard about a technique for making easy dolche de leche carmel sauce, but am wondering if anyone here has tried it for real. Completely submerge a can of sweetened condensed milk in a large pot of water, simmer for 3-4 hours, allow can to cool, open and pour over ice cream, etc. They emphasized the can must stay covered with water or it will blow up! Sounds interesting for sure! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2008 Report Share Posted September 11, 2008 It works fine, doesn't blow up amd tastes delicious. Chico , " Melissa " <mapalicka wrote: > > So I heard about a technique for making easy dolche de leche carmel sauce, but am > wondering if anyone here has tried it for real. Completely submerge a can of sweetened > condensed milk in a large pot of water, simmer for 3-4 hours, allow can to cool, open and > pour over ice cream, etc. They emphasized the can must stay covered with water or it will > blow up! Sounds interesting for sure! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2008 Report Share Posted September 11, 2008 Yummy! I'm goinig to try making it this weekend, over some pumpkin cheesecake! I'll let you know how it comes out. Jonikka Melissa <mapalicka Thursday, September 11, 2008 10:10:50 AM easy dolche de leche? So I heard about a technique for making easy dolche de leche carmel sauce, but am wondering if anyone here has tried it for real. Completely submerge a can of sweetened condensed milk in a large pot of water, simmer for 3-4 hours, allow can to cool, open and pour over ice cream, etc. They emphasized the can must stay covered with water or it will blow up! Sounds interesting for sure! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2008 Report Share Posted September 11, 2008 My mom is from Uruguay were they eat this all the time. It use to be hard to buy when I was a kid so this is how my mom made it. The only thing was my dad would fire up the grill outside and my mom would put the the pot of water on it, without a lid, just in case it blew up....it never did. ~Audrey~ Melissa <mapalicka Thu, 11 Sep 2008 10:10 am easy dolche de leche? So I heard about a technique for making easy dolche de leche carmel sauce, but am wondering if anyone here has tried it for real. Completely submerge a can of sweetened condensed milk in a large pot of water, simmer for 3-4 hours, allow can to cool, open and pour over ice cream, etc. They emphasized the can must stay covered with water or it will blow up! Sounds interesting for sure! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 12, 2008 Report Share Posted September 12, 2008 Believe it or not I have heard of this! I used to date a guy who's mother made carmel sauce like this. The first time I saw it I thought she was crazy. (not really, but you know what I mean I didn't think it would work) But it did! She always poured it over angel food cake. I never heard of anyone doing it like this before now! When I would try to explain to others this method they also thought I was nuts! She always stressed it was imperative to keep the can covered or it would blow up! Sounds a bit to risky for me, so I never tried it myself! Deann . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2008 Report Share Posted September 17, 2008 ....and they do blow up...! have also heard of placing the can with a minimal hole on top of stove at very low flame. it becomes darker and it tastes delicious ...provided one is not a diabetic... gloria --- On Thu, 9/11/08, Melissa <mapalicka wrote: Melissa <mapalicka easy dolche de leche? Thursday, September 11, 2008, 10:10 AM So I heard about a technique for making easy dolche de leche carmel sauce, but am wondering if anyone here has tried it for real. Completely submerge a can of sweetened condensed milk in a large pot of water, simmer for 3-4 hours, allow can to cool, open and pour over ice cream, etc. They emphasized the can must stay covered with water or it will blow up! Sounds interesting for sure! --- Quote Link to comment Share on other sites More sharing options...
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