(mine will not be wrapped in anything near such a picturesque manner)
Turns out that although those will suffice, I'm sure, it helps to have someone around with a modicum more candy-making knowledge than oneself. When it turned out that my largest pot was too small for Martha's giant recipe (as the boiling sugar, butter and cream threatened to bubble over onto the stovetop), Benjamin was the one who warned me that taking it off the heat would only cause the sugar to "crystallize wrong" - whatever that means.
Despite having to move half of the boiling batch into another pot to prevent a sticky mess and only having one incorrect candy thermometer for two pots of caramel, the candies seemed to turn out ok. As long as you don't try to unwrap them when they're not freshly chilled in the fridge. Oh well, they taste good, and that's all that matters, right? Ok, maybe most of what matters.