Sugar, golden syrup, cream, butter and vanilla are the ingredients in these traditional caramels. If you have a sugar thermometer heat until 120 degrees C.
This is NOT a easy recipe! - 20 Apr 2012
I have made this recipe several times and it always comes out perfect. I too cut the butter in half and I also changed the sugar to 1 c sugar and 1 c brown sugar. I've made it with 2 c brown sugar too. My family loves the richer taste that the brown sugar gives the caramels. This is a very easy and fail proof recipe as long as you keep the heat on medium to low - 10 Jan 2007 (Review from Allrecipes USA and Canada)
I've made caramels from a few different recipes, and this one is my favorite. I do, however, tweak it quite a bit. First, I only use 1 cup corn syrup. I boil the sugar and corn syrup to 350 degrees, then remove from heat and add butter (only about 1 stick, usually less) and 1 tsp. salt. Then I add the cream to the mixture, but I heat it first. Add the hot cream in a slow stream while stirring constantly, then return to the heat and boil to 250 degrees. Comes out perfect every time. - 01 Nov 2006 (Review from Allrecipes USA and Canada)