One day while doing my weekly shopping in an Amish market near our town I gave in; I just had to try the homemade caramels I had seen every time at check-out. I ate it in the car on the way home, and I knew it was a problem. The caramel was rich, buttery, gooey, and perfect. I dreamt about that caramel until the next week when I bought two more. That's when I realized that I needed to learn to make caramels myself. I looked up a recipe, and I found out that caramels really aren't difficult to make, they just take patience, a lot of stirring, and obscene amounts of butter and heavy cream, and they are so worth it. Make sure to use a heavy bottom pan and keep stirring, so it doesn't burn on the bottom. I use this recipe, but I double it because these freeze really well. The recipe doesn't say to do this, but please, please, please, line your pan with parchment paper. The first time I made these I didn't, and it took my husband and I about an hour and a half to pry the caramels out of the pan. We then had to reshape them all before they were wrapped. Last time I just lifted the caramels out in one big piece and cut them with a large pizza slicer (the kind that is u shaped and cuts the entire pizza at one time)
Everything melting together
After about 10 minutes of cooking it will bubble up quite a bit, so make sure you use a large pan.
It's starting to come to temp, stir, stir, stir
Line the pan!