What a wonderful story! And the recipe looks delicious, as always. I'm curious - I was always taught to stir hard candies (brittle, toffee) and to never stir soft candies (caramel, taffy). The idea was that stirring leads to a greater chance of crystallization, which you definitely want in hard candy but not in soft. So I was surprised to see a caramel recipe calling for hours of stirring. Is there something about the long, slow cooking process that prevents crystallization?

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