Mjx and pastrygirl, thank you so much for your help. I feel silly that I somehow missed those earlier posts. I make caramels the 2 step way, adding the butter and cream after making the sugar syrup. I also make my own invert sugar for glucose. I've just often had ideas for flavoring caramels and could never find the fundamental rules for it. This is helpful to know about infusing the cream, or someone said they used concentrated juice instead of water. I have also made drink syrups, and wondered if I could use those instead of the glucose...just so many variables to consider when changing the recipe. As for large batches, the bigger the better. I don't go above 250F, so that is good to know! I'm figuring out a way to streamline the process for selling them locally and making as many as possible. Thanks for your ideas!
