Food & Cooking Recipes Caramel with Salt 3.5 (55) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 2 to 3 8-inch 3-layer cake This recipe for Caramel and Salt, courtesy of New York bakery, Baked, is the perfect addition to Sweet and Salty Cake. Ingredients 1 cup sugar 2 tablespoons light corn syrup ½ cup heavy cream 1 teaspoon fleur de sel ¼ cup sour cream Directions 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. Print