Caramels turn out too sweet I've tried a recipe for caramels that turns out too sweet for my own liking. I substitute agave syrup for corn syrup because it's an invert sugar and I can't find glucose or corn syrup in my area. The recipe itself is 
2 Cups sugar
1.5 cups corn syrup
1 cup butter
1 teaspoon vanilla extract
2 cups heavy cream.
basically is there anything I can do to lower the sweetness?
Bring your sugar to a higher heat, or DARKER. This will create a more bitter-sweet, complex caramel flavour. If you don't bring it dark enough, it'll taste very sweet and bland in comparison.