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As I gather, there are various methods of making Dulce de leche from a can of sweetened condensed milk. I've actually tried boiling the can for 3-4 hours twice, and the results not entirely to my satisfaction. I don't get the caramelized dark color. As I opened the can, and the color was lighter than expected, I did let the can boil for another hour but no significant changes in color was observed! Today I was googling to find out more about this method, I get familiar with another method which is to make Delce de leche in the oven. So what I want to know is, is it possible to put the undone dulce de leche I made in the pot two days ago in the oven to finally achieve the desired caramelized and dark color?

This question is quite informative, but not very helpful solution-wise.

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Gigili
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  • I've never made it, but I would think that if the recipe called for putting the sealed can in the oven, you'd have two differences as it's no longer a sealed container -- pressure and evaporative loss. – Joe Nov 16 '15 at 11:08
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    @Joe: Actually [the recipe calls for pouring the contents of the can of sweetened into a baking dish](http://thetoughcookie.com/2014/01/17/making-dulce-de-leche-oven-method/). The question is, will it work if the can was simmered for two hours beforehand? – Gigili Nov 16 '15 at 11:46
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    I don't see why you couldn't use oven method, but you might want to reduce the cooking time, since it's already partially caramelized. – Debbie M. Nov 16 '15 at 17:50
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    If you're pouring it into a baking dish first, the cooking time is less important: you can just keep an eye on it and watch for the proper color. – Dan C Nov 16 '15 at 21:55

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