For work, we are looking for a way to top large batches of desserts with caramelized sugar, to achieve a crunchy coating on the exterior. Currently, we are topping each dessert with granulated sugar individually, and brulee-ing them one at a time. However, we are looking to switch to melted, caramelized sugar, as we like the way it looks. My question is this: Is there a way to make a large batch of caramelized sugar that stays melted for, say, 2 dozen small pastries? Is there a way to keep it warm without continuing to cook it? Thanks!