I was online the other day searching and searching for the best way to melt store-bought caramels, but had trouble finding consistent or clear directions. You see, I had about half a bag of individually wrapped caramel candies leftover from some caramel chunk cookies I made not too long ago. I knew I wanted to attempt some sort of caramel swirl brownie concoction, but had never melted down caramels like this. I'd made caramel sauce from scratch before, but had yet to venture down the store-bought road.
The method I decided to try was easy and only required the caramel candies & one other ingredient - cream - soy creamer, to be exact. You could actually use cream, milk or a soy version of either, which is helpful in a pinch when you don't have time to make a store run. I melted down the candies using the makeshift double-boiler technique, as you'll see below. The amount of caramel sauce this recipe made gave me far more than I needed, but that just turned what I thought would be caramel swirl brownies into a dominantly caramel cake brownie concoction. Unexpected? Yes - but my friends & I ate every last bite with a side of vanilla ice cream to boot - it was a most excellent & delicious derailment of a recipe.