I've been trying to make a decent caramel sauce here and there over the last few years, and I always end up burning it to a different degree. Following recipes and times, using thermometers, using a white-enameled pan so I can see the color be...
I've been trying to make a decent caramel sauce here and there over the last few years, and I always end up burning it to a different degree. Following recipes and times, using thermometers, using a white-enameled pan so I can see the color better, nothing seems to help me from too dark, overly bitter caramel and caramel sauce. It drives me crazy cause I can actually be a decent home baker when it comes to cookies, brownies, cakes, bread, etc. Anyone has tips, or had a similar journey and found something that clicked them out of burned caramel purgatory? For reference, this was the latest recipe I've tried: Preppy Kitchen's EASY Caramel Recipe submitted by /u/Eis_Konig [link] [comments]
