Candy making is a fascinating process. It's really a lesson in chemistry. Watching what different temperatures do to sugar is something I never learned in chemistry class in high school ( which I barely got through, by the way).
One essential component of candy making is patience- not something I've won prizes for in the past! Having made caramels before ( apple cider caramels by Smitten Kitchen) and Fleur de Sel Spirals ( by Gesine Bullock-Prado), I knew the process and developed some of that precious "patience" thing. Believe me, it's worth it. Temperature, time and keeping an unflinching eye on everything, make the difference between a success and a hot mess of either undercooked or burned (smelly and smokey) sugar. ( and a nasty clean-up as well)
This recipe from Baked Elements is easy to follow and the results are scrumptious. I had a bit of trouble removing the tin foil from the caramels, even though I sprayed it as directed. To resolve that problem, I stuck them in the freezer for about 20 minutes and other than a few stray pieces, managed to get it all off. Wrapping took a long time but the results are so fun to look at, not to mention the great taste. They're soft, very caramelly(? is that a word?) and just melt in your mouth. I packaged them in pink Chinese food type boxes, ready to give as gifts.