Salted Caramel

Salted caramel is popping up all over the place now. Starbucks came out with a drink with this flavor as did Pinkberry.

For you future spending pleasure, Pinkberry was good, the Starbucks one was bleh.

It is really easy and fun to make. Especially since you risk yourself getting a third degree burn. You can use it to top ice cream or as a glaze in a cake. Or a bad story to explain your trip in the emergency room. It must really hurt if you burn yourself with the salt. . .

Salted Caramel

by Nigella Lawson

What you need:

5 tablespoons butter

1/4 cup brown sugar

1/4 cup white sugar

3 tablespoons dark corn syrup

1/2 cup heavy cream

1/2 tablespoon-1 1/2 tablespoons fleur de sel or any rock salt

What you do:

In a medium saucepan, dump in the butter, sugars and corn syrup and boil the hell out of it (like how you make holy water. Get it? I love that one). Swirl it around and stir it with a wooden spoon now and again until it starts to simmer and turns a golden amber color, about 3 minutes. Then very slowly and carefully add the cream. It will start boiling up and try to burn you. I recommend standing far away and stirring with one outstretched hand very quickly. Then add the salt, as much as you like, and take it off the heat. Use it as an ice cream toping or as a glaze for a baked good.