Caramel in a Can Instructions (5 Steps)

Caramel, known in Spanish cuisine as Dulce de Leche, is created by heating sweetened condensed milk for several hours. One of the most common methods is to cook the milk with the can intact. This is done by boiling or heating in the oven. While cooking the milk in the unopened can has been the method of choice for many generations, and is generally safe, a small chance exists that the can will explode. Because of this, cooks sometimes pour the uncooked milk into an oven-proof glass container, put that in a larger pan with water and then bake it in the oven. One safe way to make your caramel without taking it out of the can is to combine these two methods.