I have only made caramels once, and they turned out way too hard. I, for some crazy reason, want to try making them again. I want a soft caramel. For those of you in the midwest who are lucky enough to have tasted Knudsen's caramels (made in Red Wiing, MN but shipped to retailers outside of Minnesota) then that is exactly the texture I want. I have looked at countless recipes featuring the same list of ingredients, but the final temperature is all over the map. The lowest temperature recipe says to cook to 238F, many say 245F and a few (like yours) say 248F. Would you call these soft caramels if cooked to 248F or are they firmer like Kraft caramels?

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