Buzz
I'm always hunting for new ways to add sour cream to my meals. From the classic combos (tacos, nachos, dips) to surprising choices like mixing it with leftover pasta (yes, even with a tomato-based sauce!), I’ve even been known to scoop it up with nacho cheese Doritos. So, it's odd that I never thought of incorporating it into caramel before.
Caramel usually delivers three key flavors: sweet, browned (but not burnt), and buttery. The latter two notes help tone down the sweetness, but sour cream introduces a tangy hit of lactic acid that enhances the sauce. This makes it perfect for balancing out a dessert that’s rich and overly sweet, cutting through the sugary overload with a bit of brightness.
There are plenty of sour cream caramel recipes out there, so maybe I’m late to the party, but I’m determined to share this revelation. One of my favorites is a super simple recipe from Portland chef Jenn Louis. (It’s even posted on Instagram, which is definitely my style.)
Since I didn't need two large jars of caramel sauce, I halved the recipe, which gave me the two small jars you see in the top photo. I used salted butter (because that’s what I always have on hand) and still ended up adding a generous pinch of salt. The outcome is a sauce with a pleasantly surprising tang. At first, you'll think, “This is the caramel I’m familiar with,” but then the sour cream’s subtle tang sneaks in, surprising your taste buds and challenging your perception of what caramel sauce should be. It’s also a great way to finish off the last bit of sour cream, unless you prefer eating it straight with nacho cheese Doritos.
For this recipe, you will need:
1 cup sugar
1/2 cup sour cream
2 tablespoons salted butter
1 teaspoon lemon juice
1/2 teaspoon vanilla
1/2 teaspoon salt (double this amount if using unsalted butter)
To prepare it, add the sugar to a saucepan and heat over medium, gently shaking it if necessary to help it melt and caramelize evenly (but don’t stir). Once it turns a nice medium-dark amber, take it off the heat and carefully stir in the sour cream (it will foam up). Mix in the remaining ingredients, and serve warm or at room temperature over cakes, fruit, or ice cream.
