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Caramel sometimes keeps its shape until after you stir it. Open the slow cooker and give the caramel a stir with a rubber spatula. If you don't see any lumps, you're all set. If you do see lumps, let the caramel cook longer. Depending on how many lumps there are, you may have to cook the caramels for another 15 to 30 minutes. You can keep the caramel in the slow cooker for up to 2 hours on a WARM setting. This is great if you're dipping lots of caramel apples or serving it at a party. Be sure to let the caramel cool to room temperature first, however. If you put hot caramel into the fridge, the temperature inside the fridge may rise and cause the food to spoil. Use the caramel within 3 months. You can reheat it using whatever method you want.
Stir the caramel, then let it cook longer, if needed. Pour leftover caramel into a jar, then store it in the fridge.