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There are a million recipes for caramels that have different sweet components; sugar, corn syrup, honey, maple syrup etc. Temperatures I've seen range from 236'f- 250'f. Will the same temperature across recipes with different sweeteners result in the same texture? Is softball stage always the same texture?
 

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If you really study the various recipies, you will see that the sweeteners make up a percentage of the sugar weight.  The sweeteners act as a "Doctor" preventing sugar crystalization in the finished caramel.  The finished cooking temps relate to how hard the finished caramel will be--lower temps will yield a softer caramel, higher temps a harder one.

Does this help? 
 
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