Spread this simple caramel sauce between the layers of Jason Schreiber's Gooey Caramel and Chocolate Cake with Salted Peanuts.
Source: Martha Stewart Weddings, Spring 2013
- 2 cups sugar
- 6 Tbs butter, cubed
- 1/4 cup plus 2 Tbs cream
- 1 Tablespoons vanilla
- 1/2 tsp salt
- 1/2 cup light corn syrup
Heat sugar and corn syrup in saucepan on medium heat until sugar begins to melt.
When sugar is light caramel color remove from heat and allow to darken slightly.
Add butter and stir well.
Add cream, vanilla, and salt.
Stir well and pour into a clean container.
Microwave for a short time to soften before using.