You have to try stretch the gap to SC a bit more.
5 - 6 minutes.
Back of the heat while FC is happening, but keep FC going.
If you use a thermometer you can make sure that the temp keeps rising towards SC, but it has to rise slowly.
The temp can race away from you if you arent careful.
The gap between FC and SC is where the sugars caramelise Ive been told, so that is what youd be mising some of.