Because I thought it would be pretty, I drizzled some of the praline like candy and the caramel sauce over the frosted cupcakes. I was a little overwhelming for the flavor because the cupcakes with frosting were plenty sweet enough all ready.
I loved the idea of making the optional caramels. I made them with cardamom as recommended and then made a batch with lavendar. Both turned out a pull-your-fillings-out consistency, kind of like Sugar Daddies. I think I might should have reduced the cooking temperature because I'm at high altitute. I loved the flavor though of both the cardamom and lavendar. I rolled them in powdered sugar to prevent them from sticking to each other. I forgot to take a picture of that. I would consider wax paper instead of foil in the future, because I ended up with bits of foil stuck to the candy.
Candy Lab: Once the caramels were hard and I realized they weren't a good texture. I tried reheating them in a couple of different ways, adding milk, butter, and soy milk. I did find that they were salvagable. I would cook them with the liquid/fat until bubbling again. I ended up with all range of textures from thick sauce, to burnt hard candy. It was fun to play around.
Here's some picks of the candy in the pan and with a bit of foil stuck: