Cooking For Engineers

[skramy]

The best caramel rolls I ever tasted were at a Golf Club. The cook told me the secret was the caramel toasted pecan topping was added after the yeast rolls were baked but would not give out the signature recipe. I can't figure out how this topping was done. I think the rolls were baked with a thin cinnamon sugared syrup for flavor, then the topping was cooked on the stove and put on top of this hardened syrup. Any ideas?

[Guest]

One recipe I use for caramel is this.

Melt some butter, add a mixture of 3 to 1 of sugar and brown sugar.

Now after the sugar, and brown sugar have melted let it cool for about 5 mins, and then poor in heavy whipping cream and stir. how much cream depends on what type of consistency you want.