caramel spherification

Kurt_Micallef_35215

Hi there, this is my first post here, would like to thank you guys for the awesome work you do, really inspirational stuff
I wanna try and incorporate caramel spherification into a dessert i am working on but am kinda lost on which way to go about it, since caramel is more dense than the usual liquids that are used, has anyone ever tried to do this, what ratios would be needed for this ?

Chris_Young_80640

Try frozen reverse spherification for caramel. Then warm the spheres in a hot waterbath to get the carmel to a nice liquid consistency before serving.