Before I ruin a batch, I'd like to check for ideas - are there any potential problems with using vegetable oil instead of butter for caramels?
I already switched out from heavy cream to butter (making some adjustments for quantity) and that turned out well. As a matter of fact, it cooks much faster now.
Just a note - I regularly switch replace butter with vegetable oil for cookie recipes, and they taste fine to me. Also, the caramels I make are flavored (chocolate or licorice) and not plain caramels.