Need soft caramel recipe

Maybe this one will work. A bit fancier but the results are soft caramels.

GOLDEN CARAMELS   Makes about 150 Caramels should be individually wrapped in cellophane or waxed paper so they keep their shape.  

4 cups heavy cream 1 cup sweetened condensed milk 4 cups light corn syrup 4 cups sugar 1 teaspoon salt 1/2 pound (2 sticks) unsalted butter, cut into 16 pieces 1 tablespoon plus one teaspoon pure vanilla extract Vegetable-oil cooking spray    1.   Spray an 11 3/4-by-16 1/2-inch baking pan (this is a half-sheet pan) with vegetable-oil spray. Set aside in a spot where it will not be moved. In a 2-quart saucepan, combine cream and sweetened condensed milk; set aside.    2.   In a heavy 6- to 8-quart saucepan, combine corn syrup, 1 cup water, sugar, and salt. Clip on candy thermometer. Over high heat, cook until sugar is dissolved, stirring with a wooden spoon, 8 to 12 minutes. Brush down sides of pan with a pastry brush dipped in water to remove any sugar crystals.    3.   Stop stirring, reduce heat to medium, and bring to a boil. Cook, without stirring, until temperature reaches 250° (hard-ball stage), 45 to 60 minutes. Meanwhile, cook cream mixture over low heat until it is just warm. Do not boil. When sugar reaches 250°, slowly stir in butter and warmed cream mixture, keeping mixture boiling at all times. Stirring constantly, cook over medium heat until thermometer reaches 244° (firm-ball stage), 55 to 75 minutes. Stir in vanilla. Immediately pour into prepared pan without scraping pot. Let stand uncovered at room temperature for 24 hours without moving.    4.   To cut, spray a large cutting board generously with vegetable-oil spray. Unmold caramel from pan onto sprayed surface. Cut into 1-by-1 1/4-inch pieces, or other shapes. Wrap each in cellophane or waxed paper.

marcella

This is what your after I think (from Sticky Toffee Pudding)

(UK measures)

6 oz Caster Sugar 1/6 Pint Water 1/8 Pint Double Cream 6 oz Butter (unsalted) 1 oz Black Treacle

1. Boil water and sugar together until light golden caramel

1. Leave to cool for 10 minutes and whisk in butter and cream
2. Finish with black treacle.

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