So I showed some pictures before and talked a little bit about the sweetened condensed milk gig.
Bake at 350 until the fruit is soft and the caramel is bubbling. I don't have a good picture of mine as my caramel was too thick when I made the tart. If your caramel is too thick for what you want to do, I recommend thinning it with a little milk or melted butter.
You can also make apple crisp as usual and toss the apples with some of the caramel before baking...yum.
We used some caramel in my "little dipper" which is like a tiny one quart slow cooker on Halloween. Put some sliced apples and skewers out for dipping and a small dish of chopped nuts or coarse sea salt. YUM.
I've seen other blogs do something complicated with opening the can and microwaving it, but to this I say pish-posh. They are making it more complicated than it needs to be. I also think this method would involve some unwanted evaporation and shorter shelf life that you don't get with the simmering a sealed can method.
I have also been taking a spoon straight to the container in the fridge when I've had a hard day. What else could we do with the magical caramel?