Salted Caramel

October 2014 023Confession time.  I don’t really like caramel – gasp!  I know.  Crazy, right?!  But my kids love to dip their apples, top their ice cream, and drizzle it over a nice slice of apple pie.

It also helps that this caramel is the best caramel that I’ve ever had – and that’s saying a lot!  So maybe I do like caramel after all.  🙂

Salted Caramel Adapted from Baked Explorations

1 cup heavy cream

2 scant teaspoons Maldon salt

2 cups sugar

1/2 cup water

4 Tablespoons corn syrup

1/2 cup sour cream

In a small saucepan add the heavy cream and Maldon salt.  Set on low and whisk occasionally to dissolve the salt and raise the temperature of the heavy cream so that the caramel doesn’t seize when added to the sugar syrup.  If possible leave a long-handled whisk in the milk mixture to warm up the metal as well.

In a medium saucepan, combine the water, sugar, and corn syrup – stir to combine.  Wash the sugar crystals off the sides of the pot using a pastry brush dipped in water.

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Cook the mixture over high heat (about a 5-6 on a gas burner) for about 15 minutes without stirring.  Towards the end of the cooking time keep an eye on the caramel, as it can go from clear to yellow to burned in a matter of seconds.

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This sugar syrup is almost ready – see the color difference?!

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This is what it should look like!  Take the syrup off the burner and let it set for 1 minute.  After one minute.  Carefully whisk in the warm heavy cream mixture – it will foam up like crazy.  The foam actually made it to the top of this pot – so be careful!!

Once the mixture is smooth (it’ll seem like caramel water), whisk in the sour cream until combined.  Then pour the caramel into a heat-proof container (preferably a glass jar) and let it cool to room temperature.  The caramel will thicken as it cools.  Store covered for up to 2 weeks.



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