Hi Greg, I suspect that either light cream or heavy cream will work fine in this recipe, but it will likely change the cooking time, as more or less fat will affect the rate that the liquid cooks down and caramelizes. For the most reliable and consistent results I would encourage you to stick to the half & half, or use half whole milk and half heavy cream (which is how the recipe was originally written). As far as stickiness goes, this can vary from batch to batch depending on the final temperature you reach. Generally caramels cooked to 248 degrees should be fairly firm at room temperature, while caramels cooked to a lower temperature will tend to soften and get stickier at room temperature. I don't think "sweating" is the real culprit here, although it can definitely play a part. If your caramels turned out a little softer than you intended, it helps to process a smaller hunk from the refrigerator to keep them firm and less sticky as you cut and wrap the individual pieces. I also recommend storing the wrapped caramels in the refrigerator to cut down on stickiness. Barb

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