Today for Jerry's birthday dessert we had brownie sundaes. Joey and I made the brownies and hot fudge from scratch and got some ice cream at our favorite ice cream shop. One of the brownie recipes called for a layer of caramel inside which required us to make our own caramel. Honestly, I think we didn't put enough caramel inside the brownies because I didn't notice it at all. However, we had a lot of leftover caramel so we served it as a sundae topping. Delicious! What I liked most about this caramel was the slightly salty flavor and the fact that it was pourable for the entire day! It tasted great on the sundaes!
Salted Caramel Sauce
1 C sugar
1/4 C water
2 Tablespoons light corn syrup
1/2 C heavy cream
1/4 C sour cream
1 tsp maldon sea salt
1. In a medium saucepan combine water, sugar and corn syrup over high heat. Stir but don't splatter the mixture on the sides. Cook 6-8 minutes until the sauce is a dark amber color and measures 350 degrees with a candy thermometer.
2. Remove from heat and slowly pour in the heavy cream while stirring. It may splatter. Add the salt.
3. Whisk in the sour cream and set aside to cool.