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Are you cooking everything together? I'd say cook it less but I don't know how much caramel flavor you'd get. Or you could take your fully cooked caramels - do you have scraps? - , add water, and cook to a lower temp, maybe 220?
But if you don't have scraps to recycle that's making more work so instead, caramelize some sugar on its own to desired darkness, then deglaze with warm cream. Equal parts by weight will be saucy, you can add less cream if you want it thicker.
Are you cooking everything together? I'd say cook it less but I don't know how much caramel flavor you'd get.
Instead, caramelize some sugar on its own to desired darkness, then deglaze with warm cream. Equal parts by weight will be saucy, you can add less cream if you want it thicker.
