Remove the label from the can, ensuring no paper remnants are left behind.
Lay the can on its side in the slow cooker. You can cook multiple cans for a larger batch.
Fill the cooker with water, covering the cans by at least 2 inches to prevent pressure build-up and possible explosion.
Cook on ‘Low’ for 8 hours. Carefully remove the hot can with tongs.
Let the can cool completely at room temperature to achieve that perfect caramel consistency.
Open the cooled can to reveal your homemade caramel, a golden delight for any dessert.
Variations & Tips:
For lighter caramel, reduce the cooking time to 6 hours.
Safety first: Never open a hot can to avoid burns from erupting contents.
Make caramel in bulk and store unopened cans in your pantry.
Add a pinch of sea salt or half a teaspoon of vanilla extract after cooling for extra flavor.
For those who love a culinary adventure, this caramel can also be made in a pressure cooker in about 40 minutes – always follow your pressure cooker’s safety guidelines!
There you have it – an easy yet sumptuous cream cheese pie recipe, ready to elevate any gathering with its delightful taste. Give it a try, and watch as it becomes a much-requested favorite!
Enjoy!
