Prepare a 13x9 inch baking pan by coating it with butter. Do not miss a spot or your caramel will stick to it. Set aside.
In a large dutch oven pot, combine all ingredients. Over medium-low heat, stir constantly until the candy thermometer reaches 240 degrees. This will take a bit of time. Be careful to NOT scrap the sides of the pan with your heatproof spatula or wooden spoon. Doing so will cause the sugar to crystallize and ruin your candy.
Once your caramel candy mixture starts to change colors, this is the time to stick your candy thermometer in the pan. Warning: do not remove the thermometer once you have it in there. If you need to, be sure to wash it completely before placing it back in the pot.
When your candy reaches 240 degrees, it's time to pour it into your prepared pan. Be very careful, the mixture is really hot (240 degrees hot!) Have a bowl of ice water on hand just in case the mixture splashes on your hands or arms as you are pouring.
Let the caramel candy cool completely, it will take a couple of hours to do so. When it is, cut into desired sizes and shapes.
Wrap each piece of caramel candy in a piece of wax paper or parchment paper.