You can use a double-boiler instead. The overall process will be the same; just put the ingredients into the bowl or upper pan. [2] X Research source
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.
Keep stirring the caramel until the milk, creamer, or water are all mixed in and the color is consistent.
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.
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.
For a richer treat, use heavy cream instead. You can use water, but it may give you a milder flavor.
Don’t worry if the caramels aren’t fully melted at this point.
If you have a powerful microwave, or if the caramel is melting quickly, work in 30-second intervals instead. [9] X Research source
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.
The size of the slow cooker does not matter. As long as the bowl can fit inside it, you are all set!
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.
You are essentially creating a double-boiler or bain marie in your slow cooker.
Make sure that the slow cooker is on a heat-safe surface, such as a tile or granite counter.
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.
Use the caramel within 3 months. You can reheat it using whatever method you want.
