I wanted to talk about the pros and cons of making dulce leche, I like a lot of people like to boil the can in a very low simmer for about 3 hrs. But many say never ever do this as the can will leach into the milk they may or may not be correct I mean its basic chemistry right? after the results I got I will keep boiling my can you will find the directions in the last step.
1Today I decided to try the microwave safe way, pouring one can into a VERY LARGE microwave safe bowl. the directions just say large, well I first tried a 1.5 ltr corning ware, and it boiled over so I went to a 3 ltr, which was fine
2Cook on MEDIUM (50%) power for 4 minutes, stirring halfway through heating time. Reduce power to MEDIUM-LOW (30%) power; cook for 8 to 12 minutes, stirring with wire whisk every few minutes, until thick and light caramel-colored. Note: do not actually use a wire whisk not sure why they wrote whisk.
3I ended up taking mine to 13 minutes and as you can see by the color it could have gone longer this method made a MUCH thicker then the boil method which I did not like and I can only assume if I cooked it longer to get a deeper flavor it would get even thicker. After it has cooled it is so thick it is disgusting and will be tossed in the garbage. Yes the color changed again to this weird shade.
4At the end of the day I will risk life and limb and boil my cans, I set my electric stove on two after I get a good simmer going, put a lid on and let it slow gentle simmer for three hours and never have to worry about the water evaporating which it cannot do it always must cover the can. Some dont and they have to watch it all the time adding water bring it back to a gentle simmer, not sure why just lid the sucker. I have also used the cans with a pop top lid and they worked fine.