Q: Can I use a regular saucepan for making the caramel? A: Yes, but make sure it’s a larger one, as the addition of baking soda will cause the mixture to expand and a small pot may not be sufficient.
Q: Is it necessary to use parchment paper in the mold? A: Yes, it’s important to line the mold with parchment paper to prevent sticking and ensure easy removal of the caramel.
Q: Can I replace honey with another sweetener? A: Honey can be omitted or replaced with a sweetener of your choice, but it adds a unique flavor to the caramel.
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