Begin with a near burnt caramel made with equal parts isomalt and liquid glucose. Add a flavored liquid, do this carefully to avoid sputtering hot sugar. Cook the mixture until the caramel and liquid come together into a uniform sauce. Stain the caramel and chill.
What kind of flavored liquids could we use: truffle juice, chorizo water, roquefort or cheddar broth, oxtail-tea consomme, celery juice, onion juice, chicken fond extract, oatmeal essence, toasted rice water, horseradish juice. These are just a few thoughts on what is possible. A few days ago we made black truffle caramel. We have used it so far in two applications: as the sauce for a hot broccoli creme caramel, as a glaze for butter poached beef tenderloin. We now have a large door open. I wonder what we will find?