Prefacing this by saying I already asked r/askculinary. They removed my post and told me to come here. My job recently tasked me with making pudding every weekend for our deli section. Next weekend I had the idea of doing a caramel pudding with a blonde white chocolate whipped cream. Problem is... we only have 2 jello flavors lol. I can't exactly ask my job to get the various flavors I want because It would be a little over a dozen packets that make over a gallon of pudding each, so I have to figure out how to turn chocolate and vanilla pudding into whatever flavor I want. I already have an idea for how I want do it. Recipe calls for a gallon of milk so I was thinking I could caramelize 2 quarts of sugar then dilute it with 2 quarts of milk. From my experience working with caramel, the final milk/caramel solution should come out fine since I'm not bringing it up to any candy stage temps after adding the dairy but idk. Everyone at the job uses a ton milk so I wanted to get some opinions on the matter over wasting ingredients running tests.