The mixture does not need to be stirred while it comes to a boil. This caramel mixture is a bit more resilient than a caramel made from only sugar and water, which will crystallize if it's stirred during heating. Because there's butter added, it shouldn't make a big difference if it's stirred according to the post author, Posie. She emphasizes using low heat when the sugar is cooking to prevent it from scorching and potentially crystallizing. We hope this helps, and happy baking! Kye@KAF

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