Spring is sort of non-existent in Florida.
If I had to explain it in seasonal church wear, it would be something like….
Earthy colored skirts and sweater tops during the fall–knit dresses with jackets, tights, and boots during the couple months of continued fall/winter–flowy dresses with petite cardigans and flats during the ONE WEEK of spring, and then sandals and chiffon/extremely light cottony dresses for the remaining 8 months of summer.
Now you have an idea of my Sunday wardrobe in, uh, a slightly vague way.
Needless to say, we’re in summer, and we’re in it to win it. Which means more swimming and bike rides and beach trips, yay!
Anyways, caramel might be more of a winter/fall sort of indulgence, but I’ve found a way to sit in my sandals and 100% cotton and eat it by the spoonful. Take that, faux spring.
This caramel went inside a Salted Caramel Chocolate Cake I made for mother’s day. Just showing love to the mother’s. Mother love (Lonely Island’s ‘Mother Lover’? Anyone? So…just….woosh).
This caramel can be salted or not- just leave it out if you want it au natural!
Above you will find ingredients. All the ingredients in this recipe, actually.
This is fancy caramel. What about just sugar and butter, you say? No no no- we’re getting down to business with this caramel. We don’t stop until we’ve said sour cream! Corn syrup! Heavy cream! Lemon juice! Salt! (if you want)!
In the beginning we heat the sugar, corn syrup, and water, until the sugar is dissolved and there are no granules left. We don’t want grainy caramel. Oh no. No thank you.
Here is the sugar syrup after a few minutes over low heat. See how it is a little more translucent? That is good, very good.
We’ve turned up the heat in all regards and are starting to let the sugar syrup bubble, covered over medium heat.
After 4 minutes on medium heat covered, then 5 minutes on high heat uncovered without stirring, cha ching! The sugar syrup has turned a deep amber color and we’re on the road to caramel success! A tooth-achingly sweet road of success. Tooth ache in the best possible way.
Cream is added, and watch out for vigorous bubbles!
Working quickly–butter, sour cream, and lemon juice are added all at once and whisked until smooth.
Oh boy. Creamy caramel. My blood pressure rises just looking at it.
And I take back my statement above about only rocking caramel in the winter/fall. You can totally drizzle all of this over some ice cream, heyo!
Drizzle it, drizzle it good.
makes 1 and 3/4 cups
Recipe from Bon Appetit Desserts
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, diced
1/4 cup creme fraiche or sour cream
1/2 teaspoons lemon juice
large pinch of sea salt
In a deep medium saucepan over low heat, stir sugar, 1/4 cup water, and corn syrup until sugar dissolves.
Increase heat to medium; cover pan and cook 4 minutes.
Uncover; increase heat to high. Boil without stirring until syrup is deep amber color, occasionally brushing down pan sides with spatula and swirling pan, about 4-6 minutes.
Remove from heat. Add cream (mixture will bubble vigorously). Whisk in butter, then sour cream, lemon, and pinch of salt (if making salted caramel).
Cool caramel completely, then dunk your face in it.