I recently found a recipe for caramels that looked delicious and decided to make a test batch over the weekend.
BD was not very happy about the caramel making because he loves caramels but has thousands of dollars worth of dental work in his mouth that run the risk of removal-by-caramel. Sorry, BD!
I started with a few simple ingredients.
I melted the ingredients in a "heavy-bottomed" sauce pan (I'm not sure what exactly that means!) while stirring constantly. I used a food thermometer to check the temp and cooked it at 240 degrees for 2 minutes.
It took about 2 hours to cool to room temperature and was then ready to cut,