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you can also buy i it in a squeeze bottle at some stores.

We call this "danger pudding" for good reason.

Someone told me how to do this about 6 years ago, but I've been too afraid to try it - yes for fear of explosion.

how likely is it to explode? this is a perfect mix in for a recipe of ice cream i am working on today but i am a bit scared. has anyone had one explode?

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I just tried doing the long version this weekend...and I now have a kind of candy goo in the fridge. It tastes great, I think it just got a little too hot. All the more reason to finally go out and buy a candy thermometer, I guess...

The explosion fear is why I haven't tried this method. I'd like to try David Lebovitz's version, which uses condensed milk but out of the can and in the oven: http://www.davidlebovitz.com/archives/2005/11/dulce_de_lechec.html

I've heard pouring the condensed milk into a crock pot works, too, no fears of exploding.

I don't know about it exploding, but I've done it and it works so great. I found a german chocolate cake recipe on epicurious that recommends it and it made the most amazing frosting. It's not hard to check it occasionally and keep the water level up. The timer is a good idea.

I've tried David Lebovitz' version of cooking it in the oven, yummy! It never made it into the brownie recipe I was going to use it for.

This works out so well. I learned to do this when "banoffee pie" was introduced to me many years ago. It's wonderful on everything.

Nestle caught on and sells dulce de leche in cans too. I've never bothered to buy it, but it's probably just their condensed milk pressure cooked.

YUM- That photo is killing me!

i have made it before and it has never exploded. it just tasted fantastic!

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i have done this, on low heat there was no sign of impending explosion. we used as a pie filler - basically by itself. holy crap, now i have to go make that. thanks!

i've done this about a dozen times and it works great! i've always used it to make chocolate turtles for christmas presents but this is a fabulous idea.. with ice cream! yum.

How easy can it get! And how great does this sound. I can't wait to tell my friends on wheresmydamnanswer.

I found you through stumble upon, and love your blog!

this was my South African father-in-law's extra-special afterschool treat when he was just a kid. He popped it on the stove when he got home, hit the books, and by the time his homework was done, so was his treat.

Do you have to wait any specific length of time after cooking it before opening the can? I would be afraid that this is when the exploding might happen...

I spent some time in Chile where this is called manjar; it's delicious on pancakes/crepes, apples, or on your finger!

... or just buy some dulce de leche. It's in the hispanic foods aisle and comes in a can. I've made it from sweetened condensed milk just like you advised and it was good but the dulce de leche in the can tastes exactly the same without having to spend all that time and energy. (I live out in the very homogeneous boonies and even we have dulce de leche in the cans. I'm sure whole foods or other fancy stores would have it as well.)