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Originally Posted by Ponine
ok, yes, if your sugar was browning, you had a great many issues going on.
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I agree.
The switch in the milk was most defintely wrong. Evaporated milk is literally water removed from the milk. Condensed milk is sugar added to milk and then evaporated (20-30% less than evaporated milk), thus leaving more sugar behind when cooked.
The browning and grainy sugar is probably from scortching the mixture. It heated up too fast to properly dissolve the sugar, and too hot to making it brown. You should have a nice rolling (easy) boil while stirring constantly.
I can't really comment on the thermometer aspect, I don't use one.