1. | Mix all ingredients in a large heavy pan except for 1/2 of the milk. |
2. | Cook slowly to boiling point. |
3. | Wash sides of pan down often. |
4. | STIR CONSTANTLY! |
5. | Make sure all sugar is dissolved before boiling. |
6. | Cook quickly to desire temperature. |
7. | When caramel is boiling hard, slowly add the rest of the milk as to not retard the boiling. |
8. | Cook to 232 degrees. |