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

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