For more full-bodied and darker chewy caramels
In a large saucepan, bring the sugar, syrup, and water to a boil. Cook without stirring until the mixture turns golden brown. Be careful, it quickly becomes dark caramel. Remove from the heat and add the remaining ingredients. Watch out for splashes. Bring to a boil and cook until the mixture is smooth and the candy thermometer reads 121 °C (250 °F).
For harder caramels Just cook the caramel until the thermometer reads 130 °C (266 °F). Pour into the prepared pan and let cool for about 1 hour. Unmould. With a knife dipped in hot water, cut the caramel into cubes. Once the caramel has cooled, it will become brittle.
