PreGel caramel dessert topping pours in a slow, glossy ribbon that clings to a scoop instead of sliding off into the dish. It is a ready to use Italian sauce made for gelato and ice cream, whether served in cones, sundaes, or scoops.

Burnt sugar makes up 40 percent of the formula, so the flavor carries the deep, faintly bitter edge of sugar cooked to the dark side of amber rather than flat sweetness. Pectin gives the paste enough body to hold a drizzle pattern down the inside of a sundae glass and pool at the bottom for the last spoonful, and it stays fluid straight from the bottle with no warming or thinning before service. Each case contains six 2.2 lb squeeze bottles.

Also available in chocolate, coffee, forest berries, and strawberry from the same PreGel topping range.