This recipe for caramel and salt, from the New York bakery Baked, is the perfect addition to a Sweet and Salty Cake. It makes enough for two to three 3-layer 8-inch cakes. To make it, combine 1 cup of sugar, 2 tablespoons of light corn syrup, and 1/4 cup of water in a medium-sized pot. Bring to a boil over high heat and cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes. Meanwhile, in another small pot, heat 1/2 cup of heavy cream with a pinch of fleur de sel until the salt dissolves, about 3 to 5 minutes. When the caramel mixture reaches 350 degrees, remove it from the heat and let it cool for one minute. Add the hot cream to the caramel and whisk to combine. Stir in 1/4 cup of sour cream. Chill in a tightly sealed container for up to 3 days.
27.04.2023 @ 17:34
This recipe for caramel and salt, from the New York bakery Baked, is the perfect addition to a Sweet and Salty Cake. It makes enough for two to three 3-layer 8-inch cakes. To make it, combine 1 cup of sugar, 2 tablespoons of light corn syrup, and 1/4 cup of water in a medium-sized pot. Bring to a boil over high heat and cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes. Meanwhile, in another small pot, heat 1/2 cup of heavy cream with a pinch of fleur de sel until the salt dissolves, about 3 to 5 minutes. When the caramel mixture reaches 350 degrees, remove it from the heat and let it cool for one minute. Add the hot cream to the caramel and whisk to combine. Stir in 1/4 cup of sour cream. Chill in a tightly sealed container for up to 3 days.