• 2 1/2 cups sugar
• 2/3 cup water
• 1 tablespoon light corn syrup
• 3/4 cup heavy cream
• 2 1/2 teaspoons sea salt, preferably Fleur de Sel
1. Place sugar, water, and corn syrup in a medium-sized heavy saucepan. Heat over high heat, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed.
2. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360° F.
Remove from heat; slowly pour in cream (be careful, mixture will spatter) and stir with a wooden spoon until smooth. Stir in sea salt. Use immediately; if at any time caramel begins to harden, reheat gently until pourable.
I wanted to thank my handsome husband for monitoring the carmel temp while I tried to multi-tasked with the other one. Chocolate with Peanut Butter Frosting
• 6 ounces cream cheese, room temperature
• 1/3 cup confectioners’ sugar
• 1/2 teaspoon salt
• 1 cup creamy peanut butter
• 1/2 teaspoon pure vanilla extract
• 1/2 cup heavy cream
1. With an electric mixer on medium-high speed, beat cream cheese and confectioners’ sugar until pale and fluffy. Add salt and peanut butter, and beat to combine. Beat in vanilla.
2. In another bowl, with an electric mixer on medium-speed, whisk cream until medium-stiff peaks form. Fold cream into peanut-butter mixture.