Hi Marianne,
This recipe for soft butter caramel has been a mainstay in my kitchen for the past 10 years. It is delicious and melts in your mouth! It is fantastic for candies, and just as delicious covering tart apples on a stick! Let me know how it turns out!
Deanne

Butter Caramel: (this makes a LARGE batch!)

8 cups heavy cream
16 ounces sweetened condensed milk
8 cups granulated white sugar
8 cups light corn syrup
2 cups butter (unsalted)
4 Tablespoons vanilla extract

-combine sugar, corn syrup, butter and 4 cups of the heavy cream in a saucepan. Stir with a wooden spoon over high heat until it reaches a full boil.

-slowly add remaining 4 cups of heavy cream, and sweetened condensed milk in a slow and steady stream. Continue stirring.

-turn heat to medium and continue a slow boil for about 1 hour or until it reaches the soft-ball stage (or 234 degrees farenheit on a candy thermometer). *Bring to a higher temperature for harder caramels.

-remove from heat. Stir in Vanilla.

-pour caramel mixture onto BUTTERED sheet pans (3 or 4 pans). Let cool to set.

-cut with kitchen shears into small pieces or cut with a knife. Wrap in waxed paper or candy wrappers.

*Dip ends in melted chocolate for a special treat!

*For chocolate caramels (which will be more firm): add 12 oz. - 16 oz. bittersweet chocolate shavings when you add vanilla to the mixture.