I know this is really old, but I found this earlier in the year and this will be my 3rd time making them. I consider myself kind of a caramel snob, and these are AWESOME. I actually aim for about 246.5 to get a real soft caramel. I store them in the fridge because they are a little squishy at room temperature but they melt in your mouth! I love the flavor, not burnt or sugary tasting, it has a nice toasty note to it. We have also poured it into a sheet full of pecans and it is so good. I got some Maldon smoked salt that is just perfect on top. Thanks so much for this recipe.

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