I don’t know why caramel is typically paired with chocolate. I think it goes just as well with vanilla. Or, it’s own flavor.
Have you combined caramel with some kind of pie or cheesecake?
Caramel is usually made with vanilla, which is partly why it’s so darned good. I don’t know why it’s paired with chocolate, but I’m not a chocolate fan, so my opinion is somewhat tainted.
I made cheesecakes for Mike’s wedding, and originally one of the toppings was caramel/pecan. It was terrible. The sauce in itself was great, but it did not go well with the cheesecake at all. I switched it up at the last minute and made a big batch of pineapple topping.
I lost my crown to caramelia
Slice of Apple pie
Scoop of ice cream atop( salted Carmel perhaps)
Drizzle - or heavier - carmel pecan sauce