Don’t use that store-bought block stuff straight from the fridge. Warm it low and slow—like you’re trying to cheer it up.
Add a tablespoon of heavy cream or butter to your store-bought caramel. This thins it slightly, so it doesn’t slide off in one sad chunk. You want a hug, not a slap, from the caramel.
If you’re making caramel from scratch, cook it to soft-ball stage (234-240°F). Too soft, and it drips; too hard, and it cracks off.
How To Make Caramel Stick To Apples? – SRDIJH
