Keep in mind that when the sugar starts heating it will expand to two or three times the volume, so adjust the saucepan size. But don't use a saucepan that's too large, as your thermometer will not be submerged and won't show accurate temperature. If you double the recipe, adjust the pan!
I cut my caramels into 3 cm squares and wrapped them into 10x12cm baking paper pieces.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu