Every year for the past several years, I've been making these yummy little candies; I started out using the recipe in the Betty Crocker cookbook, but have tinkered with it a great deal to achieve what I believe is a much more nuanced, richly flavored caramel.
The best thing about these caramels? They are practically foolproof. You don't have to mess around with boiling sugar, hoping it won't suddenly turn on you and harden up into a potful of sugar cement. You just toss everything into a pot, and stir it regularly until it hits the right temperature.
Candy recipes, naturally, often recommend the use of a candy thermometer: to that, I say "Bah!" Candy thermometers are useless pieces of crap. They always get steamed up when you're using them, which makes checking the temperature (kind of an important step) damn near impossible. Grr -- they make me so angry. Then there's the "soft ball/hard ball/hard crack" nonsense, which asks you to drop dollops of your hot candy mixture into chilled water and see what happens. Maybe if you're an experienced candymaker you can do this gracefully and actually divine useful information from the result, but as far as I can tell, by the time I've done the cold-water test, the candy in the pot has continued cooking itself into the next stage.
A probe thermometer, one of my all-time favorite cooking gadgets, circumvents all that nonsense, and makes the process incredibly easy to control. As long as you don't let the probe sit directly on the bottom of the pot (where the reading will be inaccurately high), you'll be fine. All you have to do is stir, and wait for the mixture to hit 245 degrees.
The recipe is here.