Place the unopened can in a saucepan with water ¾ of the way up the can

Cover and gently simmer for 90 minutes

Keep adding more water as required

A piece of lemon peel n the water will prevent the pan from marking

Remove the can and leave to cool before opening

When opened you will have a thick caramel filling

Add a few drops of peppermint oil or essence, or caramel essence as a variation.

This caramel will keep covered in the refrigerator for 1-2 weeks