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Combine caramels and water in a microwave-safe bowl. Microwave mixture in 30-second increments, stirring between each increment, until caramels begin to melt, about 1 to 1 1/2 minutes.
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Slowly add cream, 1 tablespoon at a time, until desired consistency is reached and mixture is smooth. Pour into a serving bowl. Serve with assorted snacks (pretzel sticks, graham crackers, apples and cookies).
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Store caramel sauce refrigerated in an airtight container for up to 3 weeks.
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VARIATIONS:
Salted Caramel: Add 1/2 teaspoon of salt to create salted caramel.
Chocolate Caramel: Stir in 1 tablespoon of chocolate chips to warm caramel to create chocolate caramel.
Coffee Caramel: Use instant espresso in place of water to create coffee caramel.
Pumpkin Caramel: Add 2 tablespoons of pumpkin puree and 1 teaspoon of pumpkin spice to warm caramel to create pumpkin caramel.
Maple Caramel: Use maple syrup in place of water to create maple caramel.
Makes: 1 ½ cups
Prep Time: 5 minutes
Cook Time: 2 minutes
