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Place your unwrapped caramels in a medium saucepan with water. Heat mixture over medium-low heat until the caramels begin to melt. Stir frequently.
Add cream and continue to stir until mixture is smooth (~1 min). Add pinch of salt. Stir one final time.
Remove from the heat and poor into a container to cool.
This caramel sauce can be used while warm or cooled and stored in the fridge until use (up to 3 weeks).