Caramel with Salt

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.


  • 1 cup sugar

  • 2 tablespoons light corn syrup

  • ½ cup heavy cream

  • 1 teaspoon fleur de sel

  • ¼ cup sour cream


  1. 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.

  2. 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.

  3. 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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