lol, @Jim D. I have a whole fresh spool when I need it.
I caramelize the sugar then add warmed cream, etc. For 90 pieces, heat 600 g heavy cream, 150 g butter, 170 g lyle's golden syrup (or whatever liquid sugar), salt and other flavors as desired. Caramelize 700 g sugar as dark as you like then add liquid*. I cooked to 258F, poured into a 9" square pan & cooled at room temp overnight. It was a nice mid-high 60's in the kitchen today, finally better pastry-making weather!
I could see it not going as well if the caramel was soft and the kitchen is warm, or hard caramel and cold kitchen. And you probably need to wrap as soon as they're cut, they do stick together a little bit so I wouldn't cut them and leave them sitting around. But the caramel wasn't any firmer than the butter ganaches I make, and a far cry from the semi-solid gianduja that I've broken too many strings on.
*I always do wet caramel and just keep an eye on it while I do something else.
