What to do with hardened caramels?
I have just discovered a cache of caramels in my cupboard. I believe that they were once chewy but they are now pretty rock hard. Is there anything that I can do with them? I am worried that if I soften them they will only be consumable while warm before cooling down to teeth-breaking consistency. Can I add fat of some sort to stabilize them in softness, like I would with ganache, for example? For that matter, I don't even know what one would make with caramels in the first place...
Thanks for any suggestions!