Caramels are very easy to make.
1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
Add all the ingredients to a large heavy sauce pan. Bring to a boil and cook to almost hard ball stage. (about 250° to 255°F on a candy thermometer). I prefer to test for soft ball and hard ball stage by using the cold water method.
Remove from heat and let the mixture cool slightly, stir and then pour into buttered pan or mini muffin tins. Refrigerate until firm enough to cut. Optional: Sprinkle with a little sea salt. I like to use the Maldon Sea Salt flakes.
These are the soft chewy caramels. Not hard toffee.