until it reaches 240f to prevent the caramel from burning. in my kitchen, it takes about twenty minutes from start to finish.
when the caramel reaches 240f, quickly pour it into your greased dish/baking pan and allow to cool to room temperature. once the caramel is room temperature, pop it in the freezer for about five minutes to make it easier to cut.
to cut, score the top with squares to make it easy to figure out exactly where to place your knife.
next, fill a jar with hot water and place the knife inside - i use a butcher knife. once the knife has warmed for about fifteen seconds, remove and dry 