I posted this on the original scm thread, but thought I'd put it here too, just in case someone wanted to try a possibly less dangerous way to get the same yummies.
Rather than boiling it in the can, a much quicker and safer way to do this might be to pour the scm into a small saucepan, heat to a boil, reduce heat to medium or lower, just enough to keep it boiling, and let it boil till it's a nice caramelly color. Shouldn't take more than half an hour, maybe less, depending on the heat. You don't want to leave the heat up too high or it will just burn.
No, I haven't tried it yet, but probably will tomorrow! ;-) Sounds delicious. I make a lot of caramel at the holidays, and I think this would work very quickly and easily just in a pan, with no worries of exploding cans. I'll let you all know how it works when I try it. I'm sure my kids would love something to dip their apple slices into.
And Squirrel, so sorry you had that mess in your kitchen. You'll be finding bits of caramel in odd places for quite a while, I'll bet. Hope you were able to get some good help and get that mess cleaned up. I totally hear you on the can't sleep thing, I have nights I can't sleep till 6 a.m. or later, though most of the time it's 3 a.m.