I love a good caramel sauce, and this is an adult version of a classic: salty, yes, but also tangy – a flavor profile that cuts through the sticky, buttery sweetness of caramel.
Here are a couple tips to perfect your caramel:
- Use corn syrup, it helps prevent crystallization
- When you start, whisk the sugar mixture until the sugar is dissolved, and then never whisk it again until you’re adding the cream and butter. If needed, swirl the pan when the sugar begins to brown.
- Keep the cream and butter on a warm burner. It will never be as hot as the molten sugar, but adding warm cream will reduce the shock when you combine the mixture together.
I hope you’re ready to have your collective caramel minds blown:
Sour Cream Salted Caramel Sauce
yield: 2 cups (recipe can easily be halved)
- 2 cups sugar
- 1/4 cup corn syrup
- 1/4 cup water
- 8 tbsp butter
- 1/2 cup heavy cream
- 2 tsp vanilla
- 1 1/2 tsp salt
- 1/2 cup sour cream
Meanwhile, combine the butter, heavy cream, and vanilla in a pan set over low heat to melt the butter.
Once the sugar is dissolved, increase the heat to medium high and boil without stirring until it’s a dark amber color. Remove the pan from the heat and slowly whisk in the cream and butter. The mixture will spit and sputter and be all kinds of angry. Once it’s calmed down, whisk in the salt and sour cream.
Transfer the caramel to a heatproof bowl to allow it to cool. Serve on ice cream or use as an ingredient in cupcakes or, well, however you might want to use caramel.