Saturable

That's actually a good description of what I'm looking for. I'd like them to be slightly firmer than that, but that could be done by cooking them to a slightly higher temperature. I know Werther's soft caramels are too soft for my liking, but still tasty.

I'm looking for a caramel recipe that would yield caramels that have a bite to them. This would ensure that they're in your mouth for a little longer to soften up, so you can appreciate their full flavor! I saw a thread on this website several years ago with a caramel recipe that I made, but I cannot locate it again. Sad. I want the caramels to have a heavy cream and butter base. I think the recipe I found ages ago had the butter go in first, rather than adding it at the end. I'd also like to perhaps throw some vanilla bean in them, as I just saw Costco selling a bunch of beans for a very good price! If anybody could point me to such recipe, I'd be very grateful!

I'm in college right now, and I've recently began dabbling in the world of culinary arts. Well, art is probably not what I'd call my cooking right now, but I'm making food edible enough that most people actually enjoy eating! Our grocery store here is quite expensive, so my diet consists mostly of chicken, pork, and beef, but why not, right? I love pan frying things, and I especially love using seasoned salt on pretty much all of my meats. I also really enjoy baking. Specifically, breadsticks, pretzels, and sweets. I even started trying to make candies, but they didn't turn out as planned. They were supposed to be hard enough that you have to suck on them for a while and then turn chewy, but they were just chewy. I've also made caramels three times, and I finally got them to the point where they can hold their shape! (I actually got the recipe from this forum, and that's how I found this place.) I look forward to seeing you all around!