I followed the recipe from the fall issue of CC magazine for caramel. 1 can sweetened consensed milk, 1/2 cup butter, 2 TBS dark corn syrup. Transfered immediately to glass bowl. It's about 1 hour in fridge, and still looks very light in color (almost khaki-tan), not at all like caramel. It has the consistency, and tastes like caramel flavored flan. What did I do wrong? It doesn't look like the picture featured in the magazine. The recipe did not specify can size (I used 14 oz). Recipe did not specify salted or unsalted butter. I used unsalted. Any advice? Thanks so much.