– To make a lighter caramel, cook the can for a shorter time period, say 6 hours.
– Remember, never open the can while it’s still hot, as the contents can be quite dangerous and cause burns if they erupt out of the can.
– If you’d like to make a batch of caramel ahead of time, simply cook several cans at once and store them (unopened) in the pantry—they’ll keep just fine.
–
For those who want to spice things up, consider stirring in a pinch of sea salt after the caramel has cooled or add a half teaspoon of vanilla extract for a vanilla-caramel fusion.
– If you’re a fan of adventure and have a pressure cooker, you can make this caramel in about 40 minutes using the pressure cooking setting. Always refer to your pressure cooker manual for safety instructions!
Thanks for your SHARES!
Broiled Zucchini Gratin
Smoked Sausage and Potatoes Roasted to Perfection
6 Best Natural Drinks for Kidney Health
Loaded Broccoli Potato Soup
Homemade lemon marmalade: the quickest and easiest recipe
Son Who Didn’t Visit His Mother for Years Comes and Sees Her House Destroyed
From Dryer to Dishwasher: Top 7 Foil Tricks You Need to Try
Didn’t realize like this
The Power of Fig Leaves: Several Benefits Hidden in These Leaves
