Caramel Syrup
Ingredients:
1 cup packed light brown sugar
1⁄4 teaspoon kosher salt
4 tablespoons (1⁄2 stick) unsalted butter
1⁄4 cup heavy cream
1⁄4 cup sour cream
Method:
Combine the brown sugar, salt, and 2 tablespoons of water in a small saucepan over medium heat. Stir until bubbly and smooth, about 5 minutes. Add the butter, stirring until melted, then add the heavy cream and sour cream, stirring, until well combined. Reduce the heat to low until ready to serve. Store in an airtight container in the refrigerator for 3 to 5 days.
0 comments:
Post a Comment