I really liked the Henri Le Roux caramels in France. We brought some home with us and I rationed them, so it would last longer. Unfortunately, I would eventually eat through all of it, so I tried making some. My first attempt, I made a condensed milk type caramel and it was pretty soft. I wrapped it around parchment paper. My second batch was salted butter caramels. I used a David Lebovitz caramel recipe, but had to replace some of the corn syrup with agave nectar. I was happy with both batches.
Something else we brought home was some caramel sauce. It was really good just eating it out of the jar, but I didn't want to eat the whole thing like that.