Salted Caramel

• Vegetarian
• Gluten free

• Condiments

  • 2 tbsp Corn syrup, light
  • 1/2 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Salt
  • 1 cup Sugar

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Heavy cream

• Liquids

  • 4 tbsp Water

Found on omglifestyle.com

Description

Ingredients

• 1 cup sugar
• 4 tablespoons water
• 2 tablespoons light corn syrup
• ½ cup heavy cream
• 2 tablespoons butter
• ½ teaspoon lemon juice
• ½ teaspoon salt, kosher or sea
• 2 sticks butter at room temperature
• 8 ounces of cream cheese
• 3-4 cups sifted powdered sugar
• 1 cup salted caramel

Directions

• Combine the sugar, water, and the corn syrup in a medium saucepan and stir over medium heat to dissolve sugar.
• Cook for 3 minutes over medium heat with the lid on.
• Take off the lid and increase the heat to medium-high, and bring to a boil.
• Swirl (do not stir) the liquid around the pan so that the caramel doesn’t burn.
• Keep cooking until the caramel turns an amber color then remove from the heat and let stand for about 30 seconds. Set your timer! Dont let it sit too long! - This is the trickiest part of the recipe. It make take a little practice to find the right amount of amber color.
• Carefully pour the heavy cream into the mixture in a slow steady stream while mixing with a whisk. The mixture will bubble up significantly and is very hot.
• Add the butter, lemon juice, and salt. Stir until combined.
• Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes.
• Beat butter and cream cheese at until creamy.
• Slowly add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat until fluffy.
• Add the salted caramel and whip to combine.
• Add additional powdered sugar until the frosting is the sweetness and consistency you desire.