Monday, May 17, 2010

Silly Warning Labels



Day 137.

Have you ever paid attention to some of the warning labels on merchandise? Here's a few I can remember:

  • On a fishing lure: Caution! Harmful if swallowed.
  • On a stroller: Remove child before folding.
  • On a hair dryer: Do not use while bathing.
  • An iron: never iron clothing while it is being worn.
  • On a wheelbarrow: Not intended for highway use.
  • On a Dremmel tool: Not for use as a dental drill.
  • Christmas Lights: WARNING! For indoor or outdoor use ONLY!
  • Car window sunscreen: Do not operate car with screen in place.
Pretty funny, right? But you know that there's always a reason for those weird labels. Someone had to be dumb enough to do that stuff and sue the company over it before the company had to put those warnings in place.

Here's another warning:



This warning it on the back of my can of sweetened condensed milk.

Call me a rule breaker, or a label maker. I heated it in the can and it was wonderful. Note: I do not advise you to heat your sweetened condensed milk in its can. No, I would never advise you to use your slow cooker and a can of sweetened condensed milk to make luscious dulce de leche that's so tasty you can scarcely let it cool enough so as not to burn your tongue before diving into it.

Because the can says you should never do that.

Ever.

...But if you were interested, for purely scientific reasons, about how mine turned out, it would only be fair for me to show you, right?

So first, you'll want to peel off the label. That way, the pesky warning isn't staring your defiance in the face the whole time. Set it on an old rag in your slow cooker. If you don't, you'll end up with a weird ring where the metal of the can meets the crock. Fill the crock with water. Cover it and heat it on low for 8 to 10 hours or so.
Take it out with tongs. It's hot. Open it up. Mine squirted hot caramel at me when I punctured the can, so be careful.
Try not to eat the whole thing at once, and maybe you can use it to make these delicious brownies:


Dulce de Leche Brownies
What You Need:
  • 1/2 cup dulce de leche
  • 1/2 cup melted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1/4 cup cocoa powder
  • dash of sea salt
  • 1/2 tsp vanilla extract
  • 3/4 cup all-purpose flour
How it's Done:
  1. Preheat the oven to 350 degrees. Spray a square 8" baking dish with non-stick cooking spray.
  2. Beat butter, eggs, and sugar together. Add vanilla.
  3. Stir in cocoa powder, sea salt, and flour.
  4. Spread batter in prepared pan. Dot with dulce de leche. Use a knife to create some swirls with it, but leave some of it in clumps, too.
  5. Bake for 20 to 25 minutes.
  6. Allow the brownies to cool before cutting. If you can.

6 comments:

heather said...

yours definitely came out darker than mine did. i was NOT brave and i took it out of the can and used my oven. it was still pretty good!

Jenn said...

WOW.. Michelle, you have out done yourself! I would have never thought to do this! How simple and how wonderfully delicious it looks! Guess sweetened condensed milk is going on my grocery list next week! Oh, all the things you can do with this! Thanks for the great tip!

Michelle J said...

You rebel, you!

I am a dulce de leche FIEND! I can see adding a bit of this to a batch in the ol' ice cream maker one of these days. :)

Andrea said...

Rule breaker!!! I'm going to report you to the label enforcement agency LOL :) Totally kidding :) I've seen this done before and now I'm more convinced than ever that I too must break some rules and make this. And the brownies to pour it on top of, too :) Looks amazing!

Anonymous said...

Mythbusters did a show on heating things in cans and blew a bunch of stuff up. :)

Kim from CO

Michelle said...

I love Myth Busters! I was nervous, I'll admit it. But people in Spanish-speaking countries do this all the time, so I had to try it. Plus, I'm a little rebel inside. ;) It's supposed to be fairly dangerous, though, so I can't officially advise anyone to try it. So: WARNING! Don't try this at home.

lol

*NEW!* Stay current on what's cooking!

Enter your email address:

Delivered by FeedBurner

LinkWithin

Related Posts with Thumbnails