Has anyone ever used this type of homemade caramel as a filling in cupcakes? I tried baking a cupcake with a caramel candy in the center but it didn't work. I'm sure the caramel melted in the heat of the oven, but after the cupcake cooled the caramel hardened back up. I thought about using caramel ice cream topping, but it's so thin and runny I'm not sure it would work as a filling. Just wondering how thick the caramel is with this method and if it might work as a cupcake filling. Thanks 
