Lately I’ve been playing The Black Keys on repeat as I type up recipes and select which photographs to post. That band never fails to get me going during these bleak January days. To match the season’s bitter undertones, I made some caramel. Salty caramel is ubiquitous nowadays, and for a very delicious reason. I love the combination of sweet and salty, and I love love love this recipe. When making caramel, it’s important to stay focused on the task. The confection changes from gold to black very quickly. I eyeball it, but if you prefer you can use a candy thermometer. You want to reach a gorgeous amber colour. This sweet and salty caramel is a great finishing touch on a dessert. Drizzle the sauce onto a sundae or swirl some into brownie batter. I used it to decorate a cake I’ll be posting shortly. You should always have a jar of homemade caramel in your fridge, it might come in handy. That’s if you can restrain yourself from grabbing a spoon and dipping it straight in the jar!
Recipe adapted from Baked Elements
Yields 1 1/3 cups
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon sea salt
1/4 cup sour cream
1) Combine the sugar and corn syrup in a saucepan and add 1/4 cup of water.
2) Cook over medium-high heat, stirring until the sugar dissolves.
3) Stop stirring and increase the heat to high. Cook until the mixture is dark amber, about 6 to 8 minutes. Keep a watchful eye on the caramel.
4) Remove the saucepan from the heat and slowly pour the cream over the caramel. It will bubble up so be careful.
5) Add the sea salt.
6) Whish in the sour cream.
Store the sauce in the fridge for up to 10 days.