Caramel with Salt
This recipe for Caramel and Salt, courtesy of New York bakery, Baked, is the perfect addition to Sweet and Salty Cake.
- Yield: Makes enough for two to three 8-inch 3-layer cake
Source: The Martha Stewart Show, December Winter 2006
- 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 degrees 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 degrees, 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.