Absolutely not! There’s never any judgement here. Of course you can make your own caramel (and it’s much simpler than you might think). For something like this, I would opt for a butterscotch. You simply melt sugar and butter together until golden and then bubble in some double cream. Let it cool completely before drizzling in. However, sometimes life is too short to be making caramel from scratch and I love the convenience of the kind you get in tins - Carnation is the brand I use for things like this (it is also brilliant for banoffee pie). Never feel guilty about cooking in a way that works for you!