I agree with new-found friend Mai-mai that one is either a chocolate person or a caramel person. While I am certainly a confirmed / dyed-in-the-wool / entirely rabid chocoholic, I have to admit that the buttery richness of caramel has its definite place in this world.
So, what does one do when there are a few caramels too many in the kitchen?
Well, make caramel sauce, of course! Mine is an easy-peasy one: just melt 1/4 – 1/2 cup of halved caramel candies with 1 330mL pack of all-purpose cream. Stir and cook till nicely thickened. (Keep stirring; you don’t want to end up with scorched sugar at the bottom of your pot; it’s so difficult to clean!)
Use the resulting sauce for homemade ice cream sundaes, as a dip for fresh apples and bananas, or serve it for breakfast atop waffles and pancakes – just be sure to add some chopped pecans whilst you’re at it. 😉