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
>
>