I loved your description of the cooking process and the pictures. I have made caramels for years and they always are good, in spite of my guessing at their final temperature. Now they might be even better. I always "guild the lily" by putting toasted almonds in the pan after buttering it, so the caramel mixture goes on top of the nuts. Then I take a Cadbury chocolate almond bar and put it on top of the hot caramel mixture to melt. We never have enough to wrap up and give as gifts as we eat everything ourselves. However, it is a fun holiday baking time.

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