Salted Caramel Filling

1. 1

   Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan.

2. 2

   Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed.

3. 3

   Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360F.

4. 4

   Remove from heat; slowly pour in cream (mixture will spatter) and stir with a wooden spoon until smooth.

5. 5

   Stir in sea salt.

6. 6

   Use immediately; if at any time caramel begins to harden, reheat gently until pourable.

* Per serving · 4 servings · Values may vary.

No additional tips available.