Share 'piping caramel'

Hello, I'm new here.  For a quick background, I'm an amateur dabbling in confections, mostly molded filled chocolates (truffles, bon-bons).  Scientist/engineer by day, chocolatier by night.  I work out of my home, with no fancy tempering or enrobing machines.  Everything is made by hand, small batch, etc.   I am looking for advice for making a soft caramel filling for use with polycarbonate mol…