Originally Posted by
notmorecraft
I place the unopened can in a pot of boiling water, cook n a rolling boil, topTping up water as necessary to keep can covered for 2 hours and take it out let it cool and instant caramel.
This is the way my grandmother made it' Think the reason they do it differently now is because they're afraid it will blow up but, I never really heard of that happening and she made it that way too many times to count with great carmel each time and no "blow up"