How do I use melted sugar in a large-scale production?

Hello,
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!

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PieceOfLayerCake
PieceOfLayerCake December 29, 2018

Just straight, unadulterated caramel? I've never heard of keeping caramel fluid without keeping it over heat, therefore continuing to cook it.

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Seamus Herrell
Seamus Herrell December 29, 2018

True, but would I be able to keep it warm over low heat? Could I caramelize it at a lower temp to prevent it from burning quicker?

Miss Karen
Miss Karen January 1, 2019

I would suggest setting up your desserts on a prep table or counter, and then pouring your liquid caramel over the top. With only 2 dozen or so it shouldn't take too long. Then your caramel will set up. You can use the defrist setting on a microwave for about 20 seconds to reheat it w/o cooking it (too much.)

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