Caramel isn’t a flavour, it’s just burnt sugar. I don’t care for it. It’s sticky and unpleasant and I would rather it not be in my desserts.

  • MunkyNuttsEnglish
    1·
    2 hours ago

    Quite aside from producing sweets, this is one of the most critical chemical reactions in cooking(†), used in any number of popular, classic dishes.

    I would disagree and say it’s the Maillard reaction which is similar but different from caramelization.