Caramels

Ingredients

Prepare a parchment lined pan. You'll be pouring the caramel into this pan to set and slice later, prep it now so you're ready once the caramel reaches temperature and is ready to pour.
In a large pot, melt the butter over medium heat. Turn down to low heat.
If you're infusing any herbs or tea, add that now. Leave on low heat for a while, say 5 to 10 minutes, to infuse the butter with flavour. Then strain out the herbs or tea, and return the butter to the pot.
Add the sugar, sweetened condensed milk, and corn syrup to the melted butter.
Cook on medium heat, stirring non-stop, until the mixture reaches 240 to 245 Fahrenheit. In Celcius, that's 115 to 118 Celcius. Take the caramel off the heat.
Pour into the parchment lined pan. Sprinkle sea salt on top.
Let the caramel cool to room temperature, and set completely.
Cut into squares, and wrap each piece.

Stir nonstop so the condensed milk does not burn
Stop at a lower temperature if you like softer caramels. Before thermometers were cheap and reliable, candy temperatures were measured by how the candy reacted when dropped into cold water. "Soft ball" is 234 to 240 F, the mixture should form a soft ball when dropped into cold water, and the ball should flatten when removed from the water. "Firm ball" is 244 to 248 F, should form a ball when dropped into cold water, and retain its shape when returned. Higher temperatures result in harder candies, like butterscotch and peanut brittle. Chewy caramel candy is typically right between the "soft ball" and "firm ball" stages.
Infusing some herbs, like rosemary or lavender, can be a nice addition. Add a couple of sprigs of herbs into the butter as soon as it's melted, and let sit for a while over low heat to infuse. Then remove them before proceeding with the sugar and condensed milk.
Wax paper is great for rolling your caramels in

Yield Data

{
  "yields": {
    "value": 100,
    "unit": "g"
  }
}

Measurement Data

{
  "unitsToGrams": {
    "ml": 1
  }
}