Caramel

I was making Caramel today, and for the first time, I realized I made it bitter. How can I prevent bitter caramel, and how can I achieve that sweet tasting caramel that this found on donuts? I don't really want the translucent type, but every time I add more butter or milk, the caramel becomes too liquidy.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: