Guest guest Posted September 11, 2008 Report Share Posted September 11, 2008 I have made it that way many many times, but you have to ensure that the can remains submerged and that it is cool when you open it otherwise it will spurt out under pressure. In fact I do not know of any other way of making ducle de leche Hope this helps Catherine , " 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 I could eat the whole can myself Paul Quote Link to comment Share on other sites More sharing options...
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