Why do carmels turnout sugary instead of creamy?

1. Too much sugar: If you add too much sugar to your caramel recipe, it will become sugary and not creamy. Caramels should have a balance between sugar and fat, so be sure to follow the recipe carefully.

2. Overcooking: Another common reason why caramels turn out sugary is because they are overcooked. When caramel is cooked for too long, the sugars will start to crystallize and the caramel will become grainy and sugary. Be sure to cook your caramel to the correct temperature and remove it from the heat as soon as it reaches the desired color.

3. Not stirring enough: When making caramel, it is important to stir constantly to prevent the sugar from burning and crystallizing. If you don't stir enough, the caramel will become sugary and not creamy.

4. Not adding enough cream or butter: Cream and butter help to give caramel its creamy texture. If you don't add enough of these ingredients, your caramel will be sugary and not creamy. Be sure to follow the recipe carefully and add the correct amount of cream and butter.

5. Using the wrong type of sugar: Some types of sugar are more prone to crystallization than others. For best results, use a sugar that is specifically made for candy making, such as granulated or caster sugar.

6. Adding the cream or butter too soon: If you add the cream or butter to the caramel too soon, it will cause the caramel to seize up and become sugary. Be sure to wait until the caramel has reached the correct temperature and is smooth before adding the cream or butter.