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.
Apparently my question was partially invalid anyway, see the reply about maillard vs caramelization.