A tutorial, cause I know a lot of you degens need some help with this:

http://www.youtube.com/watch?v=dtTTuR9yeo0

There are a bunch of different ways to make caramel sauce -- this is the one I've used. Easy to make, awesome on ice cream or with apples or pears.

Caramel Sauce:

2 parts sugar
2 parts heavy cream, warm
1 part water
pinch salt

Add the water and sugar to a nonstick saucepan. Make sure that all the sugar is wet and there are no grains on the side, which can cause crystallization (or so I'm told). Bring to boil.

After 10 minutes or so, the bubbles will get foamier and start to stack up -- reduce heat to a simmer. Watch it closely since the sugar will start to caramelize soon. When it caramelizes it will go from yellow to light brown to dark brown (and then to black obv) over a minute's time.

When it is dark brown, steadily add the cream while whisking. It will foam up quite a bit, just hold back on the cream until it subsides. Remove from heat once all the cream is incorporated. Mix in salt and cool in fridge.

That seems like a ridiculous amount of time on the grill.

my grill wasn't burning too hot so it took a while but not exactly sure of the time. no you don't cook them until black, they should be a little softer than they started out but should still have their color. I also had them wrapped up in aluminum foil to hold them upright, not over the top though. this might have slowed the cooking up some as well. my neighbor had a metallic rack (something like a test tube rack) that worked really well and kept them fully exposed.

why not be our myth buster Beev. Deseed and devein two or three and chomp down on them to see if all the heat is in the parts

if it isn't hot enough for you try the Red Savina Habanero and it should do the trick.