Here's a tip I got from my mother and grandmother, who were both amazing candy makers and rarely used a thermometer. Keep a bowl of ice water nearby as the caramel starts to thicken. Drizzle a little of the hot syrup in and work it around with your fingers until it is cool. It will give you a good idea of how soft or hard your caramels will be. A side bonus is that you get to eat the test piece! If you find you went too long, just add a little more cream and check again.

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