I followed the measurements and proportions from previous reviewer vane, as I didn't have a full gallon of milk to spare, and this worked perfectly. Instead of watching the clock, I periodically checked the temperature of the mixture as I stirred and it boiled. When it was more difficult to keep my candy thermometer from accidentally touching the bottom of the pan, I knew I was getting somewhere. The mixture started to thicken and get frothy right around 200 degrees and from there I just watched and stirred every 15-30 seconds as it thickened and darkened in caramel color. I'm so glad this worked!
Was this review helpful?
2 users found this review helpful
I followed the measurements and proportions from previous reviewer vane, as I didn't have a...