to a medium sized saucepan, and stir constantly over medium heat. the recipe said to continue to stir until it reached 240 degrees on a candy thermometer, but i don’t have one of those, so i just let it cook until it turned a nice caramel color.
once the caramel is ready, pour it into the baking dish and set aside to cool. now, let mine completely cool before trying to cut it, and had a hell of a time. i ended up having to have a cup of super hot water to soak my knife in, in-between cutting because it was so hard. so, i suggest cutting it before it 