This sauce has it's birthright in Celaya, Mexico in the mid 1800's. The original version was very thick and was eaten with a spoon from a little box. It was called "Cajeta". The difference in the caramel sauce is that this version is made a little bit thinner, so you can pour it over most anything. Our family has tried and liked it over ice cream, apple pie, peach cobbler, chocolate cake, etc.