turning caramel into sauce?
We live near a body of water. I made a big batch of very delicious caramels but didn't end up going to that party. the candies congratulated into one big mass in the container and it has gotten soft on the outside. Do you think i can boil some half and half/ milk and heat this up for a sauce?
the sauce can go into a pint of ice cream... or on some cookies.. etc...
or is there a way to reheat and re-cut the candies?
jeniyo, I've used the microwave at 60 percent power to re-melt caramel & hardened dark chocolate. Just go low and slow, 1 to 1.5 mins at a time and you'll have success. You just don't want to scorch the caramel by rushing the process. Then once you have a syrupy mass you can make sauce from there.
In a saucepan on low, low heat, you can melt down the caramels either on their own, or with pretty much any liquid (or fat) or combination of liquids - water, milk, cream, evaporated milk, sweetened condensed milk, coffee, juice concentrate, butter.