The sugar slowly melted and it began to boil, but instead of
turning a deep amber color, it stayed white and eventually the water evaporated and the mixture crystallized.
Cook, without stirring, until the sugar has
turned a deep amber hue, approximately 10 to 12 minutes.
Increase heat to high and boil without stirring until syrup
turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes.
Continue cooking, still stirring continuously, under the mixture
turns a deep amber color (this will take about 12 - 15 minutes).
Increase heat slightly and boil sugar mixture, stirring occasionally, until
it turns a deep amber and registers 293 - 295 (hard crack stage) on a candy thermometer.
Increase heat slightly and boil sugar mixture, stirring occasionally, until
it turns a deep amber and measures 293 - 295 (hard crack stage) on a candy thermometer.
Add The mixture should begin to thicken and
turn a deep amber color.
The sugar should liquify and
turn a deep amber color before you add the butter.
Boil, swirling pan occasionally and brushing down sides of pan with a wet pastry brush, until mixture
turns a deep amber color, about 4 minutes; remove caramel from heat.
Cook, swirling pan occasionally and brushing down sides as needed with a wet brush, until mixture
turns a deep amber color, 10 — 12 minutes.
Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and
turns a deep amber color, about 4 minutes.
Stir to incorporate melted sugar and cook, stirring occasionally, until all sugar is melted and caramel
turns a deep amber color, 6 — 8 minutes.
Not exact matches
Let the mixture come to a bowl, while whisking constantly until it
turns to a
deep amber color.
Turn the turkey over, discard the foil, and bake uncovered about 1 hour more, or a little longer, until the breast gets a
deep amber color, and the juices run clear when you pierce the breast with a knife.