Caramel isn’t a flavour, it’s just burnt sugar. I don’t care for it. It’s sticky and unpleasant and I would rather it not be in my desserts.
Caramel isn’t a flavour, it’s just burnt sugar. I don’t care for it. It’s sticky and unpleasant and I would rather it not be in my desserts.
All kinds? They range in consistence.
Most important question. I’ve ate caramel ranging from melts in your mouth to your teeth explode and the consistency is a huge factor in the enjoyment.