Directions:
Prep the can: Remove the label and ensure no paper remains.
Slow cook: Place the unopened can on its side in the slow cooker. Cover with water by at least 2 inches (to prevent pressure buildup).
Cook low & slow: Set to LOW for 8 hours (for deep amber caramel). Need a lighter version? Try 6 hours.
Cool completely: Use tongs to remove the very hot can. Let it cool to room temperature before opening (crucial for safety and texture!).
Enjoy! Stir to smooth out, then use as desired.
Pro Tips & Variations:
Safety first: Never open the can while hot—it can erupt!
Flavor boosters: Add a pinch of sea salt or ½ tsp vanilla extract after cooling.
Batch prep: Cook multiple cans at once—they store well unopened in the pantry.
Fast method? Use a pressure cooker (40 mins, following manufacturer guidelines).
ADVERTISEMENT
