The key is to cook this thing over a medium low heat, especially if you’re using a double burner. Those tend to get hot fast, so you have to stay in control. I definitely used a thermometer. When you’re dealing with candy making and boiling sugar, it’s kind of necessary. Once the mixture got close to being done, it started getting a little darker so I needed to stir it to keep it from burning. I should have stirred it a little more occasionally throughout. I did add coarse sea salt to the top after I poured it onto the pan. I’d highly recommend buttering the pan or cover the whole pan with parchment paper. I did NOT butter my pan and it was definitely harder to get out. I’m glad I used parchment paper!