I'm sure if I thought about it long enough, I could turn this into chocolate salted caramels, but let's start with the basic recipe. Before you begin, cut about 40 3-inch square pieces of waxed paper. When the caramels are cool, you can wrap them separately.
The key with caramels is stirring. Constant. Overall. Stirring. You can't let the sugar get to hot or it will burn. Like the fires of hell. I'm not kidding around. Stir it. Stir it NOW!
2 cups sugar
3/4 cup light corn syrup
1/2 cup butter
2 cups half & half
Grease an 8-inch square pan. Heat sugar, corn syrup, butter and 1 cup of the half & half to boiling in a 3qt saucepan over medium heat, stirring constantly. Stir in remaining half & half. Cook over medium heat, stirring frequently, to 245 degrees on a candy thermometer or until a small amount of mixture dropped into very cold water forms a firm ball (this is called a cold water test). Immediately spread into pan and cool. Cut into 1-inch squares. Store in a cool place (not the fridge).
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