How can I make caramels at home that are shelf stable?
My research confirms the first comment by @Chris H; that is, homemade caramels are shelf stable. From a safety concern there is no problem. However, some home candy makers describe a graininess that occurs over time, making the candy less pleasurable. Some folks have experimented with different types of sugars to attempt to combat this effect. Moisture absorption over time is another problem impacting quality. Suggestions are to wrap individually, then place in an air tight container. There is actually quite a bit of discussion about caramels on the internets, if you want to compare your recipe to what others have tried.