Last weekend my cousin and I made caramels from a recipe from Vanilla and Lace that I had tried last year with another cousin. The only difference is we used a heavy cream substitute (1/3 melted butter + 3/4 milk) instead, which I'm figured is the reason our caramels wouldn't set (stay firm and not keep spreading) because of the extra butter. Nonetheless, it was still delicious.
Yesterday I baked an apple spice cake and re-melted some of the caramel and drizzled it on top; it was delicious. Definitely going to be doing that again.