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?

On Thu, 18 Mar 2004 02:47:11 GMT, "krol"
> wrote:

> 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.

> 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.

> 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

On Thu, 18 Mar 2004 02:47:11 GMT, "krol"
> wrote:

> 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.

> 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.

> 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" > wrote in message
news:P486c.30162$JL2.358070@attbi_s03...

> 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" > wrote in message
news:P486c.30162$JL2.358070@attbi_s03...

> 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

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}" > wrote in message
...
> "krol" > wrote in message
> news:P486c.30162$JL2.358070@attbi_s03...
>
> > 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
>
>

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}" > wrote in message
...
> "krol" > wrote in message
> news:P486c.30162$JL2.358070@attbi_s03...
>
> > 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 wrote:
>
> On Thu, 18 Mar 2004 02:47:11 GMT, "krol"
> > wrote:
>
> > 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.
>
> > 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

sf wrote:
>
> On Thu, 18 Mar 2004 02:47:11 GMT, "krol"
> > wrote:
>
> > 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.
>
> > 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" > wrote in message
...
> sf wrote:
> >
> > On Thu, 18 Mar 2004 02:47:11 GMT, "krol"
> > > wrote:
> >
> > > 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.
> >
> > > 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..

"Puester" > wrote in message
...
> sf wrote:
> >
> > On Thu, 18 Mar 2004 02:47:11 GMT, "krol"
> > > wrote:
> >
> > > 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.
> >
> > > 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..

"krol" > wrote in message
news:P486c.30162$JL2.358070@attbi_s03...
> 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?

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

"krol" > wrote in message
news:P486c.30162$JL2.358070@attbi_s03...
> 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?

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

How about making a traditional caramel with just sugar and then adding that to
something like corn syrup?

How about making a traditional caramel with just sugar and then adding that to
something like corn syrup?

>How about making a traditional caramel with just sugar and then adding that
>to
>something like corn syrup?

Or you could take a package of caramel candies, melt them and stir in the corn
syrup to thin the sauce.

>How about making a traditional caramel with just sugar and then adding that
>to
>something like corn syrup?

Or you could take a package of caramel candies, melt them and stir in the corn
syrup to thin the sauce.