The Caramel Experiments

After much experimenting, my prefered recipe is this one, but heated to about 247. Also, I used a silicone baking pan to pour the hot caramel into and that prevented any problems with sticking. Using this recipe, I got caramels that were soft (but not so soft that they wouldn't hold their shape) when at room temperature and more like a hard candy when refrigerated. Which is perfect since I like them soft and my husband likes them hard!