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.
I'm glad I bought a sugar thermometer, because there would be no way I would have boiled it hard enough to reach the right temperature otherwise. You really need to boil the crap out of it. Even so, my caramels turned out more soft and squishy than I would have liked, even after reaching 120 deg c, so I would suggest you boil it harder and longer than suggested if you want the caramels to be solid at room temperature. - 08 May 2017
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)