I have tried to make various salty caramels. This is one of the best.
Put isomalt, a pinch of salt, and syrup in a saucepan, stirring, and heat until the syrup boils. Cut off a very small flame.
Boil the sour cream and add to the syrup: stir until the mass "calms down", stop bubbling.
Pour into a bowl. Store at room temperature.
Finished product weight 208
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
