I was making a salted caramel topping with heavy cream mixed in. There's a *slightly* burnt flavor, but noticeable enough to me. Any way I can save it? Or do I just have to start over?
hardlikearmour is a trusted home cook.
I'd start over, or call it burnt sugar salted caramel or some such. Hopefully someone will have some advice for salvaging it.
Merrill is a co-founder of Food52.
If you don't like the flavor, I think your best option is to start over. Sorry!
Cynthia is a trusted source on Bread/Baking.
Unfortunately, the third answer is not a charm: start over. Sugar goes from caramel to scorched in the blink of an eye, which I'm guessing you've already figured out.
I'm not trying to be smug, but try your best to see this as one of *those* learning experiences. A burnt taste will not go away, there is no fixing it. That fine line between deep dark caramel and "slightly" burnt is the line between knowing what you are doing and...well...not really knowing what you are doing. I promise you that ANYONE who makes great caramel has burnt many batches! And it is through burning all those batches that the perfect dark (but not burnt!) note is achieved. Chalk it up to becoming a great cook and toss it out and start from scratch. You'll get there!
No. I have tried and failed. It never works and I always have to start over.
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Well played. You deserve a cookie.
Please help our editor make a turducken
Falling for Indiana.
Wreathe nature in.
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