Caramel sauce tastes too sugary what went wrong
I tried a recipe to create caramel sauce, where the instructions were basically slowly heat sugar to 350F / 176c then take off heat, add cream, put back on heat, then mix and it's ready.
When finished the sauce looked like caramel and had the right texture but tasted sugary instead of having that caramel flavour.
Is it that it was undercooked or it's just that a caramel sugar and cream recipe always tastes sugary and I should add something else to get that distinctive flavour?
Best Answer
By 'cream,' I am assuming you mean heavy whipping cream, which is normally used in caramel sauce, and not sweetened condensed cream, which some people use in place of sweetened condensed milk in certain recipes. The whipping cream in itself, is not sweet, so I'm not sure what the issue could be. Did you accidentally put too much sugar in? Or maybe next time try replacing the cream with butter, or try adding just a pinch of salt to the mixture to combat the sweetness.
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Quick Answer about "Caramel sauce tastes too sugary what went wrong"
When you start off cooking sugar, it will taste sugary, and it will stay that way unless you cook it long enough. It needs to become more of a golden brown color, at which point the taste evolves from sugary to a caramel taste.How do you fix too sweet caramel?
If you decide that your finished caramel sauce is too sweet, you can always cook another 1/4 cup of sugar to a darker stage and whisk your sauce into it, for a boost of bitter. Visually, you should strive for a very deep amber color, like that of strong iced tea.Why did my caramel sauce turn to sugar?
It loses its moisture and turns back into a sugar crystal. If this crystal touches the melted mass, it causes a chain reaction and the caramel will seize up and become grainy. The easiest way to prevent crystallization is to avoid stirring the caramel. Instead, swirl the pan gently to help the sugar melt evenly.What do I do if my caramel sauce is grainy?
Adding a couple tablespoons of water to grainy caramel sauce is the easiest way to make it smooth! Start by adding up to 1/4 cup in a sauce pan along with the sauce and bring to medium-low heat. Stir constantly using a silicone or rubber spoon until the crystals have dissolved and the mixture is smooth.Why did my caramel sauce crystallize?
A "wet" caramel uses water and sugar; it cooks more slowly, but is prone to crystallising. Sometimes, as syrup boils, sugar starts to form back into crystals, which turn hard and cloudy. Crystallisation can be caused by stirring, or a grain of something other than sugar getting into the pan, or often just bad luck.What To Do When Your Caramel Crystallizes | Teaching Cooking Online
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Answer 2
It doesn't sound like the sugar caramelized. When you start off cooking sugar, it will taste sugary, and it will stay that way unless you cook it long enough. It needs to become more of a golden brown color, at which point the taste evolves from sugary to a caramel taste.
Here is an article on methods to caramelize sugar: http://www.wikihow.com/Caramelize-Sugar
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