How many baskets are you projecting to sell? You don't really know when your customers are going to consume the products so something already shelf-stable might be safer. Consider asking your distributor if they have Peter's caramel blocks or something else that you can safely use while you figure out the canning issue. This way you have no concerns about stuff that is going out the door now, but you have a plan for future holidays (Easter? Mother's Day?)
Edited to add: in some of the canning forums I am in, there's been a lot of chatter regarding the shortage of lids last fall and the shortage of some jars so perhaps sourcing the jars at the same time you are getting data about how to do it safely is a good idea too!
