You don't, short answer. Making candy like caramels is a sort of edible chemistry reaction/experiment. You will be taking sugars in a water solution, and getting them to react with the proteins in the milk, by the addition of heat- removing the water in the process and changing the type of sugars in the mix. The way you know it's happened is when your mixture has reached a specific temperature and been at that temperature for a set amount of time. You won't be adjusting the temperature- and the timing will depend on the total amount of mixture, size of the pan, etc . But I doubt it will be that much different to be honest with you. If you want to understand the process, I suggest you do a websearch for articles about the chemistry of caramel making, and candy making in general. For some things, halving the amounts doesn't really change the cooking process or time. 1 egg takes about the same amount of time to boil as 2, after all.
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