A mainly sugary paste, used to variegate ice cream in containers and cups and to fill and decorate cakes and semifreddos. Thanks to its special composition, it remains fluid and creamy even at low temperatures. Not suitable for cooking, its fluid consistency and composition mean that at oven temperatures it tends to boil, causing two reactions that can compromise preparations. With an intense caramel flavour. Ideal for use with Gianduione ice cream and peanuts.