Hi there. I am getting ready to make a large batch of soft caramels. A lot of people are avoiding corn syrup these days and I have always used it in my caramels. Does anyone have experience making caramel without corn syrup (or honey, maple syrup, golden syrup)? A few recipes online just don't use it. They use lemon juice or cream of tartar. Would making invert sugar syrup work OK? It seems silly boiling a sugar syrup to add to a caramel. Anyone have experience making shelf stable caramels without corn syrup? I'm a little concerned about crystallization because I am in a damp climate and have learned to wrap or enrobe immediately to avoid crystallizing.