Michelle, when you double this recipe you need a much bigger pot (it can boil over otherwise) and it takes much longer to cook (more hours at the stove). While I have in my life made very large batches that took all day to stir, it's not a route I recommend. The resulting caramels are darker in color and have an almost English toffee flavor; still great, but different. For best results I would recommend making two separate batches. If you did decide to double this recipe, it would just about fit in the half-sheet (with perhaps a bit of overflow), but, again, working with smaller pans will make it easier to remove the caramels from the pan and cut them. Barb

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