I'm guessing that more than one person might point out that you didn't give nearly enough info about what you're doing to answer that question. But on a small scale, here's an idea: http://youtu.be/sD2zeQsgp2g
Thanks for that idea, I'm hoping we will soon have need of that kind of machinery!! Very cool. I'm looking at about 10 sheet pans at a time for now. I appreciate your time and input. Karen
Just use a funnel with a stick. Lift the stick to allow the caramel to run out. Stop the flow by pushing the stick down. You can also just use a spoon, but that takes a very long time.
Thanks Ruth, I'm thinking that is my best option too, for now, for the scale we are operating at. I do have funnels that I use to dispense ganache, they work well. Appreciate your time:) Karen