"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