I made some caramels and have about a jar left over. They're very nice, but if I leave them in their jar, I'm going to eat them too quickly. I'd rather turn them into something else. I have ideas about a cake with little pockets of melting caramel, maybe with apples. Does such a thing exist? If I chop up the caramels and fold them into cake batter, will they stay hard, melt a little or dissolve totally. They're chewy caramels, not completely soft but not brittle.
Any good recipes, send them my way! Thanks.