Cooking Question--Caramel

[abstractconcept]

Have any of you made caramel/caramels before? I tried last night but it didn't turn out. I know candy is difficult, but I followed the recipe closely. The only thing that was off was the flavor. It tasted like nothing but corn syrup. The recipe called for a little, but not a whole lot. But to me it's an overpowering flavor and I find it really super gross. Should I try *gulp* an old-fashioned recipe without corn syrup? Have you ever made caramel and tasted the corn syrup in it before? I used light corn syrup; does that make a difference?

I did read on one site that "If making a caramel, and a recipe calls for corn syrup, you can substitute a dash of lemon juice or cream of tartar, which performs nearly the same function." But it was mostly talking about the way the corn syrup works and that people don't like it because of nutritional reasons, not the taste. If I can taste it, I'm assuming I did something wrong.

Maybe I'm just weird because I really don't like the taste of corn syrup and I can really notice it. It tastes foul and strange to me, not the way any candy should taste. Am I crazy?

Comments

[the_con_cept.livejournal.com]

Oh, maybe I did undercook it! I was a little annoyed with searching the vast, vast internet and putting in stuff about caramels with a corn syrup taste, I didn't get any relevant results. But tonight I have the candy thermometer, which is hopefully to making caramel what a gleaming sword is to slaying dragons. *nods* I'm ready to do battle again! ;D

[incandescent.livejournal.com]

Yay! Good luck!

[the_con_cept.livejournal.com]

It's cooling now! It's looking good so far. :)