In one sentence, describe what the following article is about: Put a 6 quart (5.6 l) pan on the stovetop, then turn the heat to low. Wait a few minutes for the pan to warm. Use a heavy-bottomed pan as opposed to a light-weight pan to ensure even heating. After the pan has heated for a few minutes, stir in the brown sugar, granulated sugar, maple syrup and the corn syrup into the pan. Stir the ingredients so that they mix and combine. Stir the ingredients in the pan continuously, using a heat-proof spatula to scrape the sides and bottom of the pan to prevent the mixture from sticking. Keep stirring for about fifteen minutes until the sugar has dissolved completely. You will be able to tell when the sugar has dissolved because the sugar granules will slowly melt away and the mixture will become smooth. After you see that the sugar has dissolved, turn the heat up to medium. Keep cooking, stirring occasionally, and check the heat every few minutes with a candy thermometer. Use the heat-proof spatula and a wet pastry brush to brush the sides of the pan and ensure that the maple mixture doesn't stick. If the maple mixture ever looks like it is going to bubble over, reduce the heat slightly. Keep checking the temperature of the maple mixture every few minutes. When it reaches 240 degrees F (115.5 C), about 10-15 minutes, take the pan off the heat and pour the mixture into the bowl of a standing mixer or another large bowl. Roughly chop the chilled butter into chunks, then add it into the bowl along with the vanilla. Do not stir the butter and vanilla into the maple mixture immediately; instead, let them sit and use the candy thermometer to measure the temperature. Let the mixture cool to 110 degrees F (43.3 C), about 1 to 1 hours. After the mixture has reached 110 degrees F (43.3 C), start to stir, either using your standing mixer on high speed, or by vigorously stirring by hand. Keep mixing until the mixture becomes thick and lightens to a pale beige color, about 10 minutes if you are using a mixer and about 15 minutes if mixing by hand. Then chop and stir in the walnuts. Use foil or parchment paper to line a 9-inch square pan, then rub a stick of butter on the foil or paper to grease it. Pour the fudge mixture into the pan, scraping the sides with a spatula to get out all the fudge. Place the pan in the refrigerator until the fudge is firm, at least two hours. You can keep the fudge in the fridge up to one day if you want it particularly firm. Lift the fudge out of the pan by the foil or parchment paper. Cut it with a sharp knife into squares, then serve. If not serving immediately, store the uncut fudge in a sealed container in the refrigerator. Uncut fudge that is wrapped with saran wrap and put in a sealed container can last up to one month. Cut fudge stored in a sealed container lasts around one week.
Summary: Place a 6 quart (5.6 l) pan over low heat. Add sugar, cream, maple syrup and corn syrup to the pan. Dissolve the sugar. Bring the maple mixture to a simmer and cook. Remove the maple mixture from heat after it reaches 240 degrees F (115.5 F). Add vanilla and chop and add butter. Mix ingredients and add walnuts. Scrape the mixture into a pan and chill. Cut and serve the fudge.

Braking suddenly, accelerating quickly, and navigating around other cars all cost you speed. Being aware of the track can help you plan your moves so you can keep your momentum going. Keep your eyes on the track ahead of you so you can adjust your speed as needed and plan the best route down the track. For instance, you might need to suddenly hit the brakes if you drive up on a packed track. Once you pass the other cars, you might hit your accelerator. This slows you down. Instead, you might see that there's a traffic jam up ahead and slow down slightly. Then, you might loop around the other cars and return to your previous speed. A straight path means that you aren't weaving in and out of the other cars. You can maintain your highest speed when you're going straight, so pick the lane that's most empty. It's okay to change lanes as you go around the track, but do your best to stay on the same path. This means it may be faster to drive in the outer lane sometimes, even though it's a greater distance. You might be tempted to slam on the accelerator as soon as you get the signal to go, but this usually slows down your time. Instead, accelerate gradually as you enter your first lap. Then, increase your speed with each lap to build and sustain your momentum. This helps you approach the finish line strong. Your go kart won't hit its highest speeds when you rev the engine. It's better to gradually build speed. This also helps you slowly pass the other karts instead of having to constantly brake and accelerate as you all start the race. While many go karts have a wide rubber bumper to protect you, bumping into objects slows you down. Keep a distance from curbs and barriers so you don't scrape or slam against them. Additionally, don't get too close to other karts, as you might accidentally crash into them. Some people like to give slower carts that are blocking the track a gentle bump to encourage them to move out of the way. However, this will slow you down. It's better to just go around them if you can. To take the corners faster, move to the outer lane of the track just before you get to the corner. Then, cross the corner in a straight line from outer corner to outer corner, cutting close to the inside of the track as you pass the curve. If you dart from outer corner to outer corner, you'll be able to drive across the curve in a straighter line compared to if you hug the curve. You'll still need to turn your go kart, but the angle of the turn won't be as sharp, which allows you to better maintain your speed.
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One-sentence summary -- Watch the track ahead of you so you don't have to slow down. Stay on a straight path so you can maintain your speed. Increase your speed on each lap to slowly build your speed. Be careful that you don't hit curbs, barriers, or other go karts. Go wide on the corners, then cut in toward the inside of the track.

Problem: Article: Wrap the hot pack, or hot water bottle, in a towel before putting it on. Apply the hot pack for 10 minutes at a time. As a precaution, you can use a cold pack when you start to feel irritation in your back and spine. Take a cold pack, or a bag of frozen peas, and wrap it in a towel. Apply it to your lower back for 10 minutes at a time. You can try alternating between a hot compress and a cold pack to ease the pain. Leave them on for 10 minutes at a time. Due to your spinal condition, you may be more comfortable walking with your body flexed forward. Lean on a walker or a cane when you stand and walk to reduce stress on your spine. You can buy a walker or a cane at your local medical supply store or online. In some cases, you can get a brace for your back to support your spine. Speak to your doctor about this option. You can order a custom back brace that fits you properly online or through your local medical supply store. Go for chairs that recline and have back support. Avoid chairs with straight backs, as they can make your spinal condition worse. You may swap out your chairs at home or at work to make them more comfortable for your spine and back.
Summary:
Put a hot compress on your back to ease inflammation and pain. Apply a cold pack to your back to prevent swelling. Use a walker or cane to get around. Get a back brace. Sit in chairs with lumbar support.