Hi Christina, I've never had any trouble with these caramels becoming grainy from over-stirring, like fudge sometimes does. And mom always told me to stir constantly, so that is what I do. One time I tried one of those automatic stirring machines and the caramels just didn't turn out as nice. I thought it was because the stirring was all on the bottom, and the overall mixture did not get as evenly cooked. I have a feeling the corn syrup helps prevent crystallization, but I need to check into more of the chemistry behind all this. Barb@KAF

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