5-Before opening, let the can cool to room temperature. The caramel will thicken to the ideal spoonable consistency as it cools, and this is the magical part.
After it has cooled, open the container to reveal your handmade caramel, a golden gem that will enhance whatever dish (or spoon) it comes into contact with.
Changes and Hints:
– Reduce the cooking time of the can to, say, 6 hours if you like a lighter caramel.
Keep in mind that the contents might be very harmful and cause burns if they were to explode out of the can, so it’s best to avoid opening the can while it’s still hot.
Cooking many cans of caramel at once and storing them in the pantry (unopened) will allow you to produce a batch ahead of time. –
Once the caramel has cooled, you may add a sprinkle of sea salt or half a teaspoon of vanilla extract for a fusion of vanilla and caramel if you’re looking to amp up the flavor.
Making this caramel under pressure takes just around 40 minutes if you’re up for an adventure and have a pressure cooker. For instructions on how to safely use your pressure cooker, be sure to consult the handbook.
