22 minutes ago, Kim Shook said:I am not a candy maker, but what @Saturable has described is my favored sort of caramel. I love the texture of a Storck Riesin. If someone would post a recipe similar to that, I might just give candymaking a try!
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.
