Personal Notes:
Use large saucepan with long handle
Front left LARGE burner
When ingredients START to come to a boil (not "full boil"), turn heat to "3" and set a timer for 11 minutes. At 11 minutes, put in digital thermometer and take off of heat at 236 degrees...about 12-13 min
Use large saucepan with long handle
Front left LARGE burner
When ingredients START to come to a boil (not "full boil"), turn heat to "3" and set a timer for 11 minutes. At 11 minutes, put in digital thermometer and take off of heat at 236 degrees...about 12-13 min
1 cup packed brown sugar
1 can sweetened condensed milk
1 cup real butter (2 cubes)
1 cup corn syrup
In large saucepan over med. heat, combine all ingredients and heat until it begins to boil. Immediately, turn heat to low ("3") and continue to simmer until it reaches 236 degrees on a digital thermometer...about 12-1/2 min, stirring caramel continuously with wooden spoon. Pour into greased 9X13 (or larger) pan. Allow to cool. With sharp knife or metal bench scraper, cut strips (a few at a time) and then cut strips into small chunks with kitchen shears or knife. Wrap chunks in squares of wax paper or cellophane and twist ends.
Personal Note: Use large "Taylor" glass pyrex
