I attempted to make a sweet balsamic glaze/sauce from a simple recipe that called for 1 cup balsamic vinegar and half a cup of brown sugar. To my own tastes I added a bit of Worcestershire sauce, a splash of soy sauce and a little bit of rosemary. I may have added a bit too much sugar, I was doing rough measurements.
Regardless, I cooked the mixture for about 8 minutes on high heat until the syrup coated the back of a spoon.
The issue is that after the glaze was done, as it cooled, it entirely set. It ended up being more like a soft caramel, sticking to your teeth.
Did I add too much sugar? Or did I cook the mixture too hot or too long?