INGREDIENTS

INSTRUCTIONS

Remove label from can.  Place UNOPENED can in the bottom of a VERY DEEP
pot, such as a deep dutch oven. Cover with water so that the water is 3 to
4-inches above the can. Bring the water to a boil and boil steadily for
four (4) hours.
YOU MUST MAKE SURE THAT THE CAN IS ALWAYS TOTALLY COVERED WITH WATER. NEVER
LET THE WATER LEVEL GET DOWN TO THE TOP OF THE CAN, BECAUSE THIS COULD
CAUSE THE CAN TO EXPLODE.
Don't worry, I've been doing this for years and years. At Easter time I
boil 2 to 3 cans at once. After the four (4) hours is up, remove the can
with tongs and place on a wire rack to cool. Be assured, the can will not
explode.  Refrigerate.
When can is cold, open and you will have soft caramel; even the color is
caramel.  The only bad thing about boiling this one can is that you will be
sorry you didn't boil two or three.
Source: ORIGIN UNKNOWN  -  From Judy Dunn's Database
Downloaded from *P's - FOOD FORUM Topic  09/07/1992 Formatted for M-M
12/16/1992  by  Joe  JPMD44A Comiskey

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