I've been making this for years as filling for brownies and ice cream cakes and love it. i just recently saw it used on Cook's Illustrated as the caramel for millionaire shortbread and i made according to CI's instructions which nearly resulted in disaster for me and tested my better judgement but hey, it's CI and they've tested it a gazillion times so who am I to doubt? Like CI, other sources also say that it only needs to be stirred occasionally (although on the linked shortened video it says frequently )and for optimum results should be cooked to 236-239 degrees but that never works for me. My pan is a good heavy one, my thermometer calibrated and yet it begins burning on the bottom if not stirred constantly and I never get to 236 before fear of burning makes me yank it off the stove. If I keep cooking to that temp it passes a smooth pourable consistency and ends up with burned bits throughout.
I'm just annoyed by the instructions and wonder if any of you have experience with this.
Here's the recipe (half)
7 oz (half a can) condensed milk
4 T butter
1/4 cup corn syrup
1/2 cup brown sugar
1/4 cup heavy cream
Bring all ingredients to a boil over medium heat and cook until it browns and thickens, 236-9 degrees.
Just venting! thanks
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