Tonight I made a simple caramel sauce by using:
- 1 cup granulated sugar
- 6 tbsp butter
- 1/2 cup cream
I caramelized the sugar (without any water), stirring constantly. When it was fully melted and had no lumps in it, I put in my butter and stirred until it fully melted. Finally I took the mixture off the heat, slowly added cream, and whisked until the mixture was smooth.
At no point during the process did I smell burnt sugar, but when I tasted the caramel sauce, it tasted a lot more bitter than I was expecting.
Is there anything glaringly obviously wrong based on how I made my caramel sauce, or is there something else I can do to ensure my caramel sauce tastes less bitter?