Sweet, salty and buttery smooth, we love this homemade Salted Caramel with the tangy addition of sour cream. Just 10 minutes for it to come together.
- 2 tablespoons corn syrup
- 1 cup sugar
- 1/4 cup water
- 1/4 cup butter half of 1 stick
- 1/4 cup heavy cream
- 1 tablespoon sour cream
- 1 teaspoon salt
- 1 teaspoon vanilla
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Add sugar, corn syrup and water to a medium saucepan (do not stir at all).
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Bring to a simmer over medium heat without stirring. Simmer until the sugar has turned a dark caramel color (about 10 min.), or a little longer if needed ...do not let it burn.
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Remove from heat and add the butter, heavy cream, sour cream, salt and vanilla stir until smooth. Let cool slightly before serving. Best served warm.
It might take more than 10 minutes before it starts to change color if you live in a higher elevation. It takes more like 15 minutes where we live.
Make Ahead, Storing & Freezing: You can make this caramel in advance. Cover it tightly and store it for up to one month in the refrigerator. When ready to eat, you can warm the caramel up for a few seconds. Or warm it up to add to a recipe.
This caramel is fine at room temperature for a day if you plan to travel with it to give it as a gift. You can also freeze the salted caramel. Freeze it in an airtight container. In the freezer, it will keep for up to 3 months. Thaw overnight in the refrigerator or at room temperature. When ready to consume, warm up before using.