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