Does anyone know a replacement for caramel on a croque en bouche? No chocolate or Isomalt allowed. We live on Vancouver island... crazy humid environment RAIN RAIN RAIN RAIN RAIN.
The bride wants a croque en bouch for her wedding in December. But she doesn't want to use chocolate to hold the structure together.
Does anyone have any experience with using maple syrup or honey to make the caramel? Will it hold up in the humidity?