Instructions

Crock Pot / Slow Cooker Method

1. Remove labels and place cans in slow cooker.
2. Cover cans with hot tap water until the water is about 5 cm above the cans.
3. Set slow cooker for 8 hours on LOW setting.
4. If you want your caramel to be a really dark golden colour, slow cook for a further 2 hours.
5. Remove cans from slow cooker using tongs. DO NOT OPEN CANS WHILE HOT as the contents might burst out.
6. Submerge cans in cold water to cool before opening. It only takes 10 minutes or so.
7. If not using right away, label and put into the pantry.

Stove Top Method

1. Remove labels and place cans in a large pot and cover with water so that it is 5 cm / 2 inches above the cans.
2. Place on a small burner and bring JUST to boil – don't walk away, you don't want to leave the cans boiling in water.
3. Turn down the heat to medium low (or low if you stove is powerful), and let it simmer for 2 hours ~ WATER MUST ALWAYS COVER THE TINS ~ to get the consistency and colour as per the photos you see, otherwise for 3 hours if you want to darker and thicker.
4. Remove from the pot. Allow to cool before opening (otherwise they may burst out when you open it). You can speed up the process by submerging the cans in cold water.
5. Label tin/s if not using straight away.