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.
What about a caramel sauce, like on Ice cream? It’s sticky like any other syrup, but not in the way that gets stuck in teeth. Curious if it’s also the flavour or mostly the texture.
It’s the flavor and the texture. You just described a way to ruin ice cream, btw :P