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Hello, I have made caramel a buch of times now (just melting white sugar with a bit of salt and butter added afterwards) but for all my testing I can't seem to entirely remove the burnt flavour in it. I've tried melting it at different temperatures to get the process done faster or slower, double boilers don't get hot enough to melt the sugar, and I've tried adding the butter before and after it's melted to maybe lessen the sugars ability to burn. It's such a simple recipe that I'm unsure of what else I could change to remove this effect. Does anyone have any tips?
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- 3 years ago
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