Two hours is indeed a long time, and these caramels are worth every second. I was patient and waited until my thermometer reached 248 degrees. My patience was rewarded with a rich, dark, fabulous creamy caramel. I poured mine over three cups of roasted almonds spread out over parchment in a half sheet pan. Soon I will cut and dip pieces in tempered chocolate. Mmmm. Thanks for the excellent recipe.

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