I've made caramel this way for many years. It is delicious! A couple of hints: Don't use sweetened condensed milk with a pull tab top, think old school. The lids on these cans are already weak for easy opening. Use a BIG kettle of water. Fold an old dishrag and place under the can while boiling, or something else to lift the can off the bottom of the pot. You don't have to use a rolling boil, a simmer or a little bigger than that will do. 3 hours is a minimum for a spoonable caramel, longer makes a thicker, darker caramel. I'd guess that the reviewer that got the butterscotch flavor needed to leave it to boil a while longer. But hey, I like butterscotch, too. Allow the can to cool in the pot with the water. I wouldn't handle it until it is cool. Plus, who wants to handle a gallon of boiling water and a hot can of lava! This is WAY better than the dip you can buy for apples! My grandmother's name was Marie. She cooked for 8 kids. If she gave me a recipe, I knew it was tried and true!
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I've made caramel this way for many years. It is delicious! A couple of hints: Don't use...