The unnatural taste of Wendy’s new salted caramel frosty is a stark, unsatisfying contrast to the juicy, fatty mushroom bacon cheeseburger, both introduced Nov. 12.

The caramel frosty is the fourth new flavor Wendy’s has introduced this year, following the pineapple “Under the Sea” frosty for the 25th anniversary of “SpongeBob SquarePants,” the triple berry frosty and the orange dreamsicle frosty.

According to wendys.com, the autumn-inspired frosty “begins with the iconic vanilla frosty base combined with notes of rich, salty caramel perfectly balanced by Wendy’s smooth frosty texture.”

It’s not a note of caramel, it’s a whole song, and it’s sweet in a way caramel shouldn’t be.

The off-white colored frosty lacks the subtle saltiness promised and ends up tasting suspiciously synthetic. 

Reviewer Sarah Moore on Daily Meal said, “It tasted exactly like store-bought butter pecan ice cream, except without the pecans.”

Even though she actually adored the frosty, this statement sums it up pretty well. 

Dedrick, a Wendy’s worker on Oak Street, said, “I don’t know why they call it salty caramel because it tastes like butterscotch.”

He is not the first person to point this out; Moore even said in her review, “It tastes like butterscotch, and we’re here for it.”

This is a completely valid assessment, and honestly, thinking of it as butterscotch instead of salted caramel makes it easier to digest.

The decision to replace the classic vanilla frosty with this limited-time offering feels like a disservice to fans who prefer simplicity over gimmicks. 

While chocolate still reigns supreme, Wendy’s should offer all three flavors rather than forcing vanilla loyalists to choose between chocolate and a frosty with none of caramel’s usual charm.

It’s not an abomination by any means, but who wants a frosty that tastes fake with none of the goopy, yummy texture that caramel blesses every ice cream with?

Half of what makes caramel such an enjoyable topping is its thick, silky texture, and this frosty eliminates that by infusing it into the mix and not just layering it throughout.  

On the other hand, the new mushroom bacon cheeseburger is a standout. 

Dedrick said, “It tastes more delicious than you think.”

The combination of roasted mushrooms, crispy bacon, creamy garlic spread and melted Muenster cheese is both indulgent and well-balanced. 

Two major qualms are that the patty lacks seasoning, and the garlic spread is not garlicky enough to make your breath reek — fans of garlic will understand — which creates more of a mild mayonnaise flavor than a tangy aioli.

While the use of Muenster cheese has been praised for its smooth, melty texture, Swiss cheese might have been a better choice. 

Its nuttier, slightly tangy profile could create a sharper contrast and enhance the burger’s overall depth.

Nonetheless, Wendy’s has served a classic flavor pairing justice, and the savory toppings complement every bite. 

It’s a testament to Wendy’s ability to innovate without overcomplicating a beloved formula.

While the frosty falters, the burger more than redeems the November menu additions. 

Buy the burger and save your dessert cravings for another day.