runny caramel

krol said:

I had an interesting dish in a restaurant the other day
of hard spicy cheese with a drizzle of a very runny
caramel over it. How do I make a runny caramel?

Do you know how to carmelize sugar? That's what it was.

Quoted message said:

Do I just add more liquid? Using milk rather than cream?

Did it look like there was cream in it? Usually caramel is
just sugar, cooked slowly. Some people begin with water, but
that just prolongs the process.

Caramel SAUCE has more in it, like cream or milk.

Quoted message said:

I guess the question is what makes the caramel runny?

Don't cook your caramel to hard crack!

<smile>

Practice safe eating - always use condiments

"krol" <[email hidden]> wrote in message
news:P486c.30162$JL2.358070@attbi_s03...

Quoted message said:

I had an interesting dish in a restaurant the other day of
hard spicy cheese with a drizzle of a very runny caramel
over it. How do I make a runny caramel? Do I just add more
liquid? Using milk rather than cream? I guess the question
is what makes the caramel runny?

I'd say adding some water rather than cream will give you a
free-flowing, caramel-colored (and flavored) syrup that
doesn't harden when it cools.

Sounds like an interesting dish -- do you remember what kind
of cheese it was? -j

"krol" <[email hidden]> wrote in message
news:P486c.30162$JL2.358070@attbi_s03...

Quoted message said:

I had an interesting dish in a restaurant the other day of
hard spicy

cheese

Quoted message said:

with a drizzle of a very runny caramel over it. How do I
make a runny caramel? Do I just add more liquid? Using
milk rather than cream? I guess the question is what makes
the caramel runny?

Caramel sauce

1 c. brown sugar
1/4 c. milk 2 tbsp. white corn syrup 3 tbsp. butter

Mix all together in small saucepan. Bring to a boil,
stirring constantly and then simmer for three minutes.

Dimitri

In answer to all the questions:

All of the caramels I have ever done hardened when cooled.
This was downright viscous liquid.

The dish I had had it over a very sharp aged gouda, but I am
thinking it would work really great over something like
munchego(Sp?)

"jacqui{JB}" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

"krol" <[email hidden]> wrote in message
news:P486c.30162$JL2.358070@attbi_s03...

Quoted message said:

I had an interesting dish in a restaurant the other day
of hard spicy cheese with a drizzle of a very runny
caramel over it. How do I make a runny caramel? Do I
just add more liquid? Using milk rather than cream? I
guess the question is what makes the caramel runny?

I'd say adding some water rather than cream will give you
a free-flowing, caramel-colored (and flavored) syrup that
doesn't harden when it cools.

Sounds like an interesting dish -- do you remember what
kind of cheese it was? -j

sf said:

krol said:

I had an interesting dish in a restaurant the other day
of hard spicy cheese with a drizzle of a very runny
caramel over it. How do I make a runny caramel?

Do you know how to carmelize sugar? That's what it was.

Quoted message said:

Do I just add more liquid? Using milk rather than
cream?

Did it look like there was cream in it? Usually caramel is
just sugar, cooked slowly. Some people begin with water,
but that just prolongs the process.

Couldn't it have been Dulce de Leche, that boiled-in-the-can
condensed milk?

gloria p

"Puester" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

sf said:

krol said:

I had an interesting dish in a restaurant the other
day of hard spicy

cheese

Quoted message said:

Quoted message said:

Quoted message said:

with a drizzle of a very runny caramel over it. How
do I make a

runny

Quoted message said:

Quoted message said:

Quoted message said:

caramel?

Do you know how to carmelize sugar? That's what it was.

Quoted message said:

Do I just add more liquid? Using milk rather than
cream?

Did it look like there was cream in it? Usually caramel
is just sugar, cooked slowly. Some people begin with
water, but that just prolongs the process.

Couldn't it have been Dulce de Leche, that boiled-in-the-
can condensed milk?

gloria p

or maybe just some of that mass produced ice cream Carmel
topping? I am sure there are some more premium brands than
what I see at Kroger..