How to Make Our Sweet and Salty Caramel

bakednyc.com

pepitajobo

Use a heavy-bottomed, super clean medium-sized saucepan with high-sides.

Pre-measure your heavy cream and sour cream and place at room temperature (i.e. remove from refrigerator) for at least 30 minutes prior to beginning the recipe (better to add room temperature ingredients to the scorching hot caramel to cause less of a reaction).

I like to ice bath my caramel. This is not a necessary step, but I recommend it because a) it allows you to use the caramel right away and b) it stops the caramel from cooking any further. Simply have a heat-proof bowl at the ready (you will pour your cooked caramel into this) then, fill your sink with some ice and maybe a little cool water. Once the cooked caramel goes into the heat-proof bowl, you will nestle the bowl into the bed of ice (obviously, you do not want any water getting into the caramel) and whisk constantly until cool. I like to ice bath my caramel. This is not a necessary step, but I recommend it because a) it allows you to use the caramel right away and b) it stops the caramel from cooking any further. Simply have a heat-proof bowl at the ready (you will pour your cooked caramel into this) then, fill your sink with some ice and maybe a little cool water. Once the cooked caramel goes into the heat-proof bowl, you will nestle the bowl into the bed of ice (obviously, you do not want any water getting into the caramel) and whisk constantly until cool.

Finally, you need to give this recipe your full attention. Do not attempt to do other things (make phone calls, catch up on your TV shows, etc…) while making caramel. Once the sugar starts to caramelize this process moves very quick. It can go from smooth and silky caramel to black mess in the blink of an eye.

Ingredients

1 cup sugar

2 tablespoons light corn syrup (this is not completely necessary, but aids many beginner caramel makers as corn syrup prevents crystallization)

½ cup heavy cream

1 tespoon fleur de sel

¼ cup full fat sour cream

Note: Ingredients may have been altered from the original.

Directions at bakednyc.com

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