How to Melt Caramels
To melt caramels using a microwave, open up a bag of soft caramels, unwrap the individual candies, and place them in a microwave-safe dish. Next, add milk to the bowl, or if you'd like a richer treat, add heavy cream instead. Then, place the bowl in the microwave and heat the caramels on HIGH for 1 minute. After 1 minute, take the bowl out and stir the caramels with a rubber spatula. Cook the caramels for another 1 to 2 minutes, stirring after each minute. Finally, allow the caramel to cool off for a few minutes before using.
Place a bag of unwrapped caramels into a medium-sized saucepan. Most bags contain about 14 ounces (397 g), but you can use a larger or smaller bag if that's all you can find. You can use a double-boiler instead. The overall process will be the same; just put the ingredients into the bowl or upper pan. Add 2 tablespoons (30 mL) of heavy cream. This is ideal for 14 ounces (397 g) of caramel. If you used more than 14 ounces (397 g) of caramel, then use more heavy cream; if you used less than 14 ounces (397 g), then use less heavy cream. The amount suggested here is just for starters. You can always add more heavy cream later if you prefer a thinner consistency. If you don't have heavy cream, try milk instead. You could even use water in a pinch. Cook the caramels over medium-low heat for 10 to 15 minutes. Give the caramels a stir every 5 minutes with a rubber spatula. Frequent stirring will keep them from burning and help them cook more evenly. Stir in more heavy cream or milk if you want a thinner consistency. The caramel should be thick enough for coating caramel apples with. If you want to drizzle it over something, like chocolate, add 2 tablespoons (30 mL) of your liquid. If you want to use it as a filling instead, try 6 tablespoons (90 mL). Keep stirring the caramel until the milk, creamer, or water are all mixed in and the color is consistent. Allow the caramel to cool for a few minutes before you use it. The caramel doesn't have to reach room-temperature, but you don't want it to be scorching hot either. Pour any leftover caramel into a jar. Let it reach room temperature, then store it in the fridge. Eat it within 3 months. You will need to reheat the caramel to use it. It will be thinner than it was before you added the creamer and melted it, but you still need to warm it back up. Place 14 ounces (397 g) of caramels into a microwave-safe dish. Open up a 14-ounce (397) bag of soft caramels, then unwrap the individual candies. Place the candies into a microwave-safe dish. Use soft caramel candies, not hard. You can use a larger or smaller bag, but you'll need to adjust the amount of liquid accordingly. Add 2 tablespoons (30 mL) of milk. This is just enough for 14 ounces (397 g) of caramels. If you used a larger bag, add more milk; if you used a smaller bag, use less milk. For a richer treat, use heavy cream instead. You can use water, but it may give you a milder flavor. Microwave the caramels on HIGH for 1 minute, then give them a stir. Place the bowl into the microwave. Set the microwave to HIGH, then heat the caramels for 1 minute. Open the microwave and give the caramels brief stir with a rubber spatula. Don't worry if the caramels aren't fully melted at this point. Cook the caramels for another 1 to 2 minutes, stirring after each minute. With each interval of cooking and stirring, the caramel will appear smoother and smoother. It's ready once you get all of the lumps out. If you have a powerful microwave, or if the caramel is melting quickly, work in 30-second intervals instead. Let the caramel cool for a few minutes before using it. If the caramel is still too thick for you, stir in more of your liquid 1 to 2 tablespoons (15 to 30 mL) at a time until you get the desired consistency. Pour any leftover caramel into a glass jar. Let it cool down to room temperature, then store it in the fridge for up to 3 months. Add the liquid before the caramel cools. The caramel will harden a little in the fridge. Reheat it using your preferred method before using it again. Set a heat-safe bowl into a slow cooker. The bowl needs to be small enough so that it doesn't touch the walls of your slow cooker. Use a large bowl for large batches of caramel, and a small bowl for small batches. The size of the slow cooker does not matter. As long as the bowl can fit inside it, you are all set! Place unwrapped soft caramel candies and some milk into the bowl. How many caramel candies is up to you. You will need 2 tablespoons (30 mL) of milk for every 14 ounces (397 g) of caramel, so plan accordingly. Don't overfill the bowl. The caramel should be about 1 inch (2.5 cm) below the rim. If you don't have milk, use heavy cream or water. The key here is to keep the caramels moist while they melt. Fill the slow cooker with hot water until it's level with the caramels. How much water you use depends on how many caramels you used as well as the size of the bowl and slow cooker itself. The water needs to be level with the caramels. You are essentially creating a double-boiler or bain marie in your slow cooker. Cook the caramels on high for 2 hours. Place the lid on the slow cooker, then turn the slow cooker on. Set the heat to HIGH, then wait about 2 hours. Some slow cookers have a timer. If your cooker has one, take advantage of it. Make sure that the slow cooker is on a heat-safe surface, such as a tile or granite counter. Stir the caramel, then let it cook longer, if needed. Caramel sometimes keeps its shape until after you stir it. Open the slow cooker and give the caramel a stir with a rubber spatula. If you don't see any lumps, you're all set. If you do see lumps, let the caramel cook longer. Depending on how many lumps there are, you may have to cook the caramels for another 15 to 30 minutes. You can keep the caramel in the slow cooker for up to 2 hours on a WARM setting. This is great if you're dipping lots of caramel apples or serving it at a party. Pour leftover caramel into a jar, then store it in the fridge. Be sure to let the caramel cool to room temperature first, however. If you put hot caramel into the fridge, the temperature inside the fridge may rise and cause the food to spoil. Use the caramel within 3 months. You can reheat it using whatever method you want. 
Place a bag of unwrapped caramels into a medium-sized saucepan. Add 2 tablespoons (30 mL) of heavy cream. Cook the caramels over medium-low heat for 10 to 15 minutes. Stir in more heavy cream or milk if you want a thinner consistency. Allow the caramel to cool for a few minutes before you use it. Place 14 ounces (397 g) of caramels into a microwave-safe dish. Add 2 tablespoons (30 mL) of milk. Microwave the caramels on HIGH for 1 minute, then give them a stir. Cook the caramels for another 1 to 2 minutes, stirring after each minute. Let the caramel cool for a few minutes before using it. Set a heat-safe bowl into a slow cooker. Place unwrapped soft caramel candies and some milk into the bowl. Fill the slow cooker with hot water until it's level with the caramels. Cook the caramels on high for 2 hours. Stir the caramel, then let it cook longer, if needed. Pour leftover caramel into a jar, then store it in the fridge. 