Caramels without cream or condensed milk? I have a chocolate caramel recipe that I love, but I'd like to tweak it to not use heavy cream, which I don't keep for anything else. However, I always have butter. Any thoughts on how I would need to adjust the ingredients, to not need heavy cream? Here's what I have now:

3 tablespoons cocoa powder

1/2 cup sugar

1/4 cup plus 1/8 cup light corn syrup 

1 tablespoon oil 

3/4 cup heavy whipping cream
You should be able to use butter easily, there are good caramels based on butter. 

As a starting point in reengineering the recipe, I would try 1/3 of the cream amount as butter (by weight). So 3/4 * 240 g (1 cup of cream, rounded) / 3 = 60 g butter. Cream has about 33% milk fat, and the water in it evaporates anyway when making the caramels. You'll obviously have to test it and tweak it until you have arrived at the best substitution ratio. Removing the oil may simplify things, it's unlikely to have much contribution when you are working with butter.