I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick. Anyway, the day after Christmas I went to make a batch and noticed I didn't have any cream. I did ...
I want to make a caramel coating for cheesecake, or other cakes, that stays fluid in the fridge, and doesn't become hard/solid. I don't mind if the caramel sauce/syrup contains any butter/milk or ...