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