Cooking Caramels to specific temp (candy, not sauce)
ChefTalk.com Top Picks
If you really study the various recipies, you will see that the sweeteners make up a percentage of the sugar weight. The sweeteners act as a "Doctor" preventing sugar crystalization in the finished caramel. The finished cooking temps relate to how hard the finished caramel will be--lower temps will yield a softer caramel, higher temps a harder one.
Does this help?