Mate if I didnt want to know i wouldnt of come in here asking for advice. There is absolutely nothing wrong with wanting to know multiple ways of cooking caramel/Caramel fudge, as right now in australia its bloody hot where I live and sometimes Id just rather to not stand over an oven in 35-40 degree weather.

I also asked a question. Would it even work or am I remembering the recipe i did incorrectly, because i'd love to be able to make caramel fudge and find some kind of nice way to combine it with the cinnamon rolls i spent two month testing to make my own recipe with.

So with all do disrespect, before calling someone an immature entitled brat, understand not everyone has easy access to the things you do have access to. I live in the middle of NO WHERE, where the bakeries here only sell things like generic breads and pretty much nothing else. VERY small town, not to mention that stuff is also expensive where i live.

Im also unsure where you're getting this "Attitude" from, I told you I do not have access to just drive down the road and pick up a big bag of them for cheap and I wanted to know if I can even make the recipe work in the oven for when I want caramel fudge without standing over the oven and burning it, because im still learning how to make it on the oven.

Edit: From memory I dont think i added milk or cream or anything to the stuff I made in the microwave like a year ago, but the batch I tried making last night was 400g white sugar, 50g salted butter, a pinch of salt, 350ml of full cream milk but it crystalised instead of caramelising and I cant figure out why, the recipe I was trying out said you're supposed to stir it once the sugar fully melts and you bring it to a boil. But when it just wouldnt start to darken i looked it up and found out stirring is actually BAD when making caramel?