No, it is not completely safe to boil canned condensed milk to make caramel. While many people use this method to create dulce de leche, there is a significant risk that the can could explode if not handled properly. The pressure inside a sealed can increases as it heats up, and if the can is not monitored or cooled correctly, it can burst, causing serious burns or injuries. However, with proper precautions, some people still use this technique, but safer alternatives exist.
Why Does Boiling a Sealed Can Pose a Danger?
When a can of condensed milk is heated in boiling water, the liquid inside expands, and pressure builds up. Since the can is sealed, there is no way for steam to escape. If the pressure becomes too high or the water level drops, exposing part of the can to direct heat, the can may rupture violently. This can send scalding caramel and metal fragments flying, posing a serious safety hazard.
Have People Successfully Used This Method?
Yes, many people have successfully boiled canned condensed milk without incidents, but that does not mean it is risk-free. Some have done it for years, ensuring the can is always fully submerged and never overheated. However, even with precautions, there is always a risk, especially if the can has any weak spots or manufacturing defects.
Safer Methods to Make Caramel from Condensed Milk
Instead of boiling a sealed can, you can safely make caramelized condensed milk using other methods. The most recommended approaches include:
- Double Boiler Method: Pour the condensed milk into a heatproof bowl and place it over a pot of simmering water. Stir occasionally until it thickens and turns caramel-colored.
- Oven Method: Pour condensed milk into a baking dish, cover it with foil, and place it in a water bath in the oven at 425°F (218°C) for about 1-1.5 hours.
- Stovetop Saucepan Method: Simmer the condensed milk in a saucepan over low heat, stirring continuously to prevent burning.
What Happens When Condensed Milk Turns into Caramel?
As condensed milk heats, the sugar and milk proteins undergo the Maillard reaction, which gives caramel its deep flavor and golden color. This process thickens the milk and enhances its sweetness, creating dulce de leche, a popular caramel-like treat used in desserts.
Can You Buy Pre-Made Dulce de Leche?
Yes! Many brands sell pre-made dulce de leche in jars or cans, eliminating the need for risky boiling methods. This is the safest option if you want caramelized condensed milk without the hassle or danger. It’s also more convenient and ensures a consistent texture.
What Should You Do If You Still Want to Boil a Can?
If you insist on using the boiling method, take the following precautions:
- Use a deep pot so the can remains fully submerged at all times.
- Remove the label to prevent paper debris.
- Keep the heat at a gentle simmer—do not let it boil aggressively.
- Monitor the water level and top it up regularly to ensure the can stays submerged.
- Let the can cool completely before opening—never try to open it while hot.
What Happens If a Can Explodes?
If a can bursts, it can cause serious burns, especially if you are nearby. The force can also damage kitchen surfaces or even shatter glass. This is why many professionals strongly discourage this method in home kitchens.
Is There a Completely Safe Way to Make Caramel?
Yes! The safest way is to use an open-container method, such as the oven or stovetop saucepan technique. These methods allow steam to escape, preventing dangerous pressure buildup while still achieving the same delicious results.
Final Verdict: Should You Boil a Can of Condensed Milk?
While some people have successfully done it for years, boiling a sealed can of condensed milk is not entirely safe. The risks of explosion and injury outweigh the benefits, especially when safer alternatives exist. If you love dulce de leche, opt for a method that allows better control over the process and eliminates the danger of a pressurized can bursting.