I have been experimenting with my caramel recipe and different flavors. The two that I have been told are too sweet are the ones that I subbed 30% of the white sugar for brown sugar. I was trying to enhance the maple syrup (subbed 25% of corn syrup for maple) in one and the molasses (subbed 25% of corn syrup for molasses) in the other. I thought that brown sugar was less sweet? I am not sure that I want to reduce the amounts of sugar ... how can I try cut some of the sweetness? I am a just a mom playing with a recipe trying to create variations with a more or less set base recipe. I am open to suggestions!
