I just made homemade caramel sauce for this recipe (no easy access to pre-made caramel here) and it cooked faster than I expected (my first time). Do you think this recipe would work with a very dark, bittersweet caramel or should I start over? It's not burnt, just a dark caramel. I believe it would work just fine, the big difference would be flavor. If you like the flavor of your caramel, I'd say go for it. ~ MaryJane

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