Remove label from can. Place UNOPENED can in the bottom of a VERY DEEP pot, such as a deep dutch oven. Cover with water so that the water is 3 to 4-inches above the can. Bring the water to a boil and boil steadily for four (4) hours. YOU MUST MAKE SURE THAT THE CAN IS ALWAYS TOTALLY COVERED WITH WATER. NEVER LET THE WATER LEVEL GET DOWN TO THE TOP OF THE CAN, BECAUSE THIS COULD CAUSE THE CAN TO EXPLODE. Dont worry, Ive been doing this for years and years. At Easter time I boil 2 to 3 cans at once. After the four (4) hours is up, remove the can with tongs and place on a wire rack to cool. Be assured, the can will not explode. Refrigerate. When can is cold, open and you will have soft caramel; even the color is caramel. The only bad thing about boiling this one can is that you will be sorry you didnt boil two or three. Per serving: 982 Calories; 27g Fat (24% calories from fat); 24g Protein; 166g Carbohydrate; 104mg Cholesterol; 389mg Sodium Posted to MM-Recipes Digest V4 #216 by email@example.com (Dianne Weinsaft) on Aug 16, 1997
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|Serving Size: 1 Serving (420g)|
|Recipe Makes: 1|
|Calories from Fat: 329 (24%)|
|Amt Per Serving||% DV|
|Total Fat 36.6g||49 %|
|Saturated Fat 23.1g||115 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 142.9mg||44 %|
|Sodium 533.7mg||18 %|
|Potassium 1558.9mg||41 %|
|Total Carbohydrate 228.6g||67 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 228.6g|
|Protein 33.2g||47 %|
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Calories per serving: 1349
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