Caramel for Apples 2

This is the second recipe the Robber and I tried and the flavor, as promised on Epicurious, is fantastic but unfortunately I overcooked our half batch (not having a thermometer) or something and it came out hard as a rock. :( Will have to try again on another day.

From Epicurious:

http://www.epicurious.com/recipes/food/views/Caramel-Dipped-Apples-102427

Ingredients:

1 lbs. dark brown sugar (about 2.25 C.)

16 T. unsalted butter, room temperature

1 14 oz. can sweetened condensed milk

2/3 C. dark corn syrup (used light)

1/3 C. pure maple syrup

1 1/2 tsp. vanilla extract

1 tsp. robust-flavored (dark) molasses (used light)

1/4 tsp. salt

Directions:

1. Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 minutes.

2. Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes.

3. Pour caramel into metal bowl (do not scrape pan). Submerge thermometer bulb in caramel; cool, without stirring, to 200°F, about 20 minutes.