thick gooey caramel sauce

perfect for ice cream topping or filling inside chocolates:

one back of soft caramels (like what you'd use to make caramel apples)
about one cup heavy whipping cream (equals to the small carton available at the grocery store)

in a double boiler, with the water in bottom pot simmering, unwrap the caramels and place them in the top bowl. add 3/4 cup of cream and let heat, stirring occasionally. as the caramels melt, add more cream to get to the right consistency you want. remember the mixture will thicken once it cools, so keep that in mind as you add cream. once fully melted, remove from heat, let cool slightly then pour into a bottle with a spout. can be used right away as a hot caramel ice cream topping, or let cool completely. store at room temperature. enjoy. :)