With the help of many on this board, I have finally mastered caramels using a recipe that has heavy cream as the dairy. Yesterday I tried a different recipe that uses condensed milk. The two recipes I consulted had similar ingredients but one called for constant stirring and the other only an occasional stir (every 3-5 minutes). Fearfully of burning the mixture I decided to play it safe and stir. The results were great and the caramels so rich and creamy! I think I'm going to jump camps and convert to the condensed milk recipe!
When I make the heavy cream ones, I don't stir, just let the bubbles do the work. If you have experience with this other type would you let me know what method works for you? It would be great not to be a slave to the stirring which can take several minutes as you know but pouring a batch of burned ingredients would be a worse fate!