Recipes

CARAMEL WITH SALT

bakedinbarb
See all bakedinbarb Recipes

Makes enough for two to three 8-inch 3-layer cake

This recipe goes with: SWEET AND SALTY CAKE

Post a Review
Add to Recipe Box

Print

Add To Recipe Box: (Save recipe and add a personal "tag" to help you quickly sort and find this recipe later on.)

Add Tag:   

Post Review: 

• 1 cup sugar
• 2 tablespoons light corn syrup
• 1/2 cup heavy cream
• 1 teaspoon fleur de sel
• 1/4 cup sour cream

Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350° on a candy thermometer, about 10 minutes.

Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove from heat and set aside.

When the caramel mixture has reached 350°, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in sour cream. Cool, and store in an airtight container, refrigerated, for up to 3 days.