Savory Cake
Matt Lewis, co-owner of Baked, joins Martha to make a Sweet and Salty Cake.
Caramel with Salt
Watch the Video
Savory Cake
Matt Lewis, co-owner of Baked, joins Martha to make a Sweet and Salty Cake.
Watch the Video
Savory Cake
Kristine Moberg, baker and finisher at Baked, joins Martha to decorate a Sweet...
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The Martha Stewart Show, December Winter 2006
- Yield Makes enough for two to three 8-inch 3-layer cake
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Ingredients
- 1 cup sugar
- 2 tablespoons light corn syrup
- 1/2 cup heavy cream
- 1 teaspoon fleur de sel
- 1/4 cup sour cream
Directions
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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.
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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.
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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.
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