Does anyone else's ham glaze taste like burnt sugar? Any tips on avoiding that burnt vibe?

[Rain]

Hello, foodie pals! I just finished up my ham glaze and it kinda tastes like burnt sugar. Does this happen to anyone else? I'm aiming for that perfect glaze without the burnt vibe. Any tips or tricks on how to avoid this in the future? Would really appreciate your advice!

 

[bini_colet]

Hey there! Yup, been there before! One thing you might wanna try is lowering the heat when you're caramelizing the sugar for the glaze. Sometimes high heat can cause it to burn too quickly. Also, keep an eye on it and stir frequently to prevent any hot spots. And maybe try adding a bit of water or other liquids to the sugar to help it dissolve more evenly. Hope that helps!

 

[bhella]

Hey there! Yup, been there before! One thing you might wanna try is lowering the heat when you're caramelizing the sugar for the glaze. Sometimes high heat can cause it to burn too quickly. Also, keep an eye on it and stir frequently to prevent any hot spots. And maybe try adding a bit of water or other liquids to the sugar to help it dissolve more evenly. Hope that helps!

I think using low heat and constantly stirring the glaze can help prevent the sugar from burning

 

[beni]

Hello, foodie pals! I just finished up my ham glaze and it kinda tastes like burnt sugar. Does this happen to anyone else? I'm aiming for that perfect glaze without the burnt vibe. Any tips or tricks on how to avoid this in the future? Would really appreciate your advice!

To achieve the perfect ham glaze, it's important to balance the flavors and prevent that burnt sugar taste. Use a heavy-bottomed saucepan, monitor the heat, and add a bit of liquid to regulate the temperature. Stir frequently for a delicious caramelized finish without the burnt vibe.