Drooling Caramel

[rdcast]

I'm desperate for expert advise on how to formulate a caramel glaze that will stay runny enough to drool down the sides of a slice of cheesecake even after its been refrigerated. What determines the viscosity of caramel ?

 

[Chef_Jen]

most caramel sauces will stay runny even when refridgerated. When you cut the slice it will "drool"

 

[rdcast]

haha, ok. But what makes some runnier than others or can't it be adjusted ?

 

[Chef_Jen]

4 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon kosher salt
1/2 cup heavy cream

In a saucepan, over medium-low heat, melt the butter. Add the granulated and brown sugars and salt. Cook, stirring frequently, for 2 minutes. Stir in the cream and bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat


here is a NO FAIL recipe for a caramel its runny etc.

Sure you want it more runnier add more cream!

 

[rdcast]

ur sooooo kewl, lmbo

 

[Chef_Jen]

lmao well my mom says im cool

 

[rdcast]

Can a caramel glaze be made ahead of time then heated up from the fridge latter, in a microwave ???