I have recently become a slight addict to salted caramel. I first discovered it when I tried some salted caramel ice cream, and now I'm hooked. Only I'm rationing myself, because it's so damn more-ish. (Is that how you spell it?)
I found this great recipe from Nigella (our heroine for all things indulgent) in Stylist magazine which I have adapted to make is a quick and easy job for pouring over vanilla ice cream or into hot chocolate. This takes me about ten minutes.
