actually . . .
if you know how to do it, and you let it cool down before you open the can
it's not a terrible way to make stuff.
for example caramel is made that way with evaported milk.
the trick is to have it in hot water long enough to turn the milk into caramel and then, after that time, one lets the water and the can cool.
once the can is cool enough it is opened and the milk has become caramel.
it was such a common thing to do this in Latin America that the evaporated milk companies decided to just produce it like that. you buy the caramel in a can, and it's the same kind of can that is used for the evaporated milk. It costs more, but it's caramel.
https://shiftychevre.com/how-to-make-caramel-from-evaporated-milk/
The Evaporated Milk Caramelization Process: Step-by-Step
Transforming evaporated milk into caramel involves a patient simmering technique. Here’s a breakdown of the process:
Gather Your Ingredients: You will only need one ingredient: canned evaporated milk (not sweetened condensed milk).
Preparation: Remove the label from the can of evaporated milk.
Simmering:
Place the unopened can in a large saucepan.
Completely cover the can with water – ensuring it stays submerged throughout the process.
Bring the water to a boil, then reduce to a simmer.
Cooking Time: This is the crucial part. The length of simmering determines the caramel’s consistency. Refer to the table below for guidance:
Simmering Time Caramel Consistency
2 hours Light, pourable caramel, like a thick sauce
3 hours Medium-thick caramel, suitable for dipping
4 hours Thick, spreadable caramel, perfect for fillings or candies
Cooling: After the desired simmering time, carefully remove the can from the water using tongs. Let it cool completely before opening. Do not attempt to open the can while it’s hot! Pressure has built up inside, and it could explode.
Enjoy! Once cooled, open the can and revel in your homemade evaporated milk caramel.