Let me just say it is VERY dangerous to heat up ANYTHING in an unopened can! Curious to see what some were talking about, however, I decided to try this recipe. While waiting the 3 HOURS for this "caramel sauce" to develop, it reminded me of when we were kids and we got the bright idea of heating up a can of Spagettios in this fashion. To this day, we're still thanking our lucky stars that none of us were near the stove when the lid burst off of that can, shooting hot spaghetti all over the kitchen. It took a week to clean it all up, and 25 years later, we can still see the dent on Mama's ceiling from that flying lid as we stand there shaking our heads in amazement.
Based on the poor results I had with this recipe, I think 3 hours was a terrible waste of time and fuel for a few ounces of thin, gloppy "caramel sauce" that really can't be used for much. I think I'll just continue buying my caramel sauce retail.
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Let me just say it is VERY dangerous to heat up ANYTHING in an unopened can! Curious to see...