"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..