The Sugar, water, and corn syrup need to be heated until they are an amber color which is about 350 degrees.
While cooking the caramel you also have to heat up heavy cream and salt.
So the first batch I burned the heck out of and made the stupid mistake of pouring it into a plastic bowl. The hot caramel melted right through the bowl!
Second batch...
At this point the caramel needs to be watched very carefully, I would recommend taking it off the heat before it reaches 350 degrees because it will continue to cook and get darker in color...
Once the cream has reached 350 and has been allowed to cool down for a minute I added the heavy cream.
This part seems a bit scary but the caramel will bubble violently.
A quarter cup of sour cream is then mixed in.
And whisked until smooth.
Here is a delicious stream of caramel!
This cake was originally intended for last Friday, but due to the weather we had a snow day and campus was closed. The caramel only lasts 3 days in the frige so I made Brian go out and get us some vanilla ice cream and we had caramel sundaes!
I did not have much time to take a good picture of this cake and I did not have any cake boxes at home (BAD BAKER!) So I snapped this picture right before I left this morning. I adorned the cake with Milk Duds (milk & caramel candies).
This cake is assembled by torting the cake (slicing it in half horizontally). In the layer of the cake the salt caramel is generously spread and then frosted with the whipped chcolate caramel ganache and a sprinkling of salt!
I heard the phrase, "this is Louis' best cake yet" so I would say that people liked it. I had a piece of it too and it was DELICIOUS!!!
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