Annie, I used your method -- just heated some caramels and some water into the microwave. It worked fine, and I even got the amount of water right, quite by chance. We had it last night over vanilla ice cream. It was good, but.. these were the TJ "fleur de sel" caramels, and that saltiness became more noticeable in the sauce. So it was best with a restrained amount of sauce. I'm thinking it would be very good in something like turtle candy. Maybe a liquid turtle. As I was eating my caramel sundae, I thought again how much Haagen-Dazs vanilla has changed for the worse. Until the last few years, it was one of the truly perfect foods. Now it is much sweeter, and the vanilla flavor is different. I wonder if there's an ice cream like the old Haagen-Dasz vanilla.

My family has enjoyed this! Grilled Pineapple with Caramel Sauce Serves 4 1 Pineapple 1/4 cup caramel sauce Cut the mean skin of the pineapple off and core. Cut the pineapple in half. Then slice the pineapple halves into 1/2" slices. If you have skewers, skewer the pieces of pineapple. Heat the grill pan over medium heat. Put the pieces or skewers of pineapple onto the grill pan. Let grill for about 3 minutes and flip and cook an additional 3 minutes on the other side. While the pineapple is grilling, drizzle a serving plate with half the caramel sauce. Once the pineapple is cooked, remove and place on the serving plate. Drizzle the top of the pineapple with the remaining caramel sauce. Serve as is or over ice cream.

Sorry to post and run DH1~ busy days of late.. Here is the recipe copied straight from Ann's Dessert book. I think this would make a FAB apple coating! But below it is the caramel recipe. I think I might try dipping the baby apples in Maple Cream Fudge. ~I have made both recipes using cream NOT Sweetened Condensed Milk. Maple Cream Fudge option: Replace the cream and cup of white sugar with one can of sweetened condensed milk and up the maple syrup to 1 cup ================= 1 cup white sugar 1 cup brown sugar 1 cup cream 1/3 cup of butter 1/4 cup of maple syrup pinch of salt vanilla (I use 1 full teaspoon.) . Add the two sugars, butter and cream maple syrup and salt into a saucepan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. To make Carmels instead of fudge, 1 1/2 cups brown sugar 1/2 cup white 1/2 cup white corn syrup 1 cup butter 1 cup cream pinch of salt vanilla (I used 1 FULL teaspoon) Cook to almost hard ball stage. Let cool slightly, stir and then pour into butter pan or mini muffin tins.

Thanks Ann!!! I will probably use hazelnuts in my husbands pan of brownies. I love walnuts, so they will be in mine. Not that I will be eating the whole pan myself....Well...maybe :0) Great recipe.You do have some good recipes thats for sure!!! I will let you know how they turn out. Diana55