What's fussy about this one is the temperature--or maybe it's just me. I've tried 4 or more different types of candy thermometers and I still haven't found the magic to get exactly the consistency I want. (Just barely firm enough to not run out of the wrapping papers, that is.) They are always good, but sometimes the results are chewier than others.

Yesterday's vanilla caramels are just a touch firmer than I like, but today's chocolate ones are perfect. Unless they start oozing from the ends of the paper wrappers....