Add about 1/5 of the can of evaporated milk, stir until it blends in with the mixture. Keep adding just 1/5 of the can at a time until it's all mixed. Continually stir the mixture making sure to scrape the bottom of the pot.
Heat the caramel until 230-240°F while continuously stirring.
Pour onto a greased cookie sheet with sides.
Let it cool completely. Once fully cooled cut and wrap with wax paper.