I boil the can for 2 hrs and turns out delicious
Inordinately rich condiment. The directions couldn't be simpler. The only thing I did different was to cool the can after cooking by submerging it in ice water so it would be ready in time for dessert. At first the dulce was like thick candy bar filling near the sides of the can and thinner, like brownish condensed milk, in the middle. It was lumpy, but became very smooth and uniform with stirring. While this recipe makes a wonderful end product, I don't give it five stars, because there are few cooking ventures less engaging than boiling an unopened can for an entire afternoon and honestly, because we rarely eat this, I'd rather pay for some already-cooked.
We use this in our house as a dip for fresh apple slices. I add 1 tsp of vanilla extract to the Dulce de Leche after it is done cooling and removed from the can. This is particularliy yummy on Granny Smith apples, which tend to be a bit tart. Very easy to make, I've never had a can blow up on me because I keep the water level above the can. Sooo simple! Thank-you for posting!
This is TOTALLY delicious and filling. You can really only have a little as it is very sweet. I grew up with this as a dessert and I have made it many times since. Yummy. Am happy to have the nutritional value though.