Its not quite craft stuff, but its for xmas.
When I was a child/young adult, caramel tarts made from condensed milk (also known as Dulce De Leche), were an essential part of the xmas table. But to make the caramel back then, was a dangerous exercise. Basically you put cans of condensed milk into a big pot of water, and then put it on the stove, on a slow simmer, for hours. But, put the cans on their end (instead of their side) and/or forget to keep the cans covered with water, and you can guarantee an explosion of epic skin burning and ceiling staining proportions. The pull tab lids on cans pretty much put paid to this method, as they would pop open under the pressure. So Nestle put out Top'n'Fill .... premade caramel, with no dangerous stove action. And for years it was great.... until it wasn't. Nestle stopped producing it here, and instead imported it from spain. Now it is runny, and tastes vaguely like powdered milk. Not acceptable.
Recently, while looking at how to make this in my Thermomix, I came across instructions for making it in the can, in the slow cooker. The water isn't boiling, so there is less pressure on the can. Yes it takes 10 hours, but worth it for a thick caramel that will set in the tart case enough to slice. I am quite happy. Because of the pull-tab lid on the can, you can't store in the can, but a sterilised jam jar does just fine.
Slow cooker caramel by
Dani, on Flickr