– 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.
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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!
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