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Definitely use a candy thermometer to make this recipe, to know when to stop the simmering process. (Too long and the caramel will go to the “hard ball stage” and become hard crunchy candy.) Candy thermometers are not expensive and they’re nice to have on hand. I tried 3 candy thermometers before I found one that worked well and wasn’t fragile; (they’re so easy to break!) I share that product below, in Recipe notes.