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