Hi, I'm new to the site so I hope this message is in the right area. I want to make a caramel containing passionfruit that will stay reasonably viscous at room temperature so I can pour onto cakes/other fruit etc. Does anyone have any suggestions? When I've tried before the caramel has set very hard on cooling. Thanks for any help offered.
post #1 of 6
7/23/04 at 10:48pm