Over in the thread on interesting flavor combinations, Truffle Guy gives this list of fascinating sounding caramels: I've had a variety of "very fluid" caramels as centers in bonbons. Many of them - like the pear filling in the "Caramel Caresse" from Chocolate Moderne in NYC - are not what I'd necessarily think of as caramels. How does one make something like this?
A question on flavored caramel filling for chocolates: How much liquid (fruit purée or liquor, for example) can one "get away with" adding at the end of the process? Liquid needs to be boiled away for caramel to reach the proper temperature, and obviously there would be no chance for that to happen with added liquid.
As I discussed previously in making Wybauw's pineapple caramel, the pineapple flavor is best when some fresh purée is added at the end, but more than a little, and the