Caramel Drizzle

A caramel drizzle that can be used to flavour frosting, decorate cakes or drizzled over ice cream.

Ingredients

• 1 cup granulated sugar (200 grams)
• 6 tablespoons unsalted butter, room temperature (85 grams)
• 1/4 cup heavy cream, room temperature (60 grams)
• 1/4 teaspoon table salt (2 grams)

Instructions

1. Place a medium sauce-pan over medium heat.
2. Pour in 1 cup sugar gradually, adding 1/4 cup at a time. Wait until the sugar is mostly dissolved, then add in the next bit of sugar.
3. As the sugar melts it will gradually deepen in color.
4. Stir occasionally until the sugar is fully dissolved and has become an amber color, then turn off the heat.
5. Slowly mix in 6 Tbsp of butter (2 Tbsp at a time) then stir in 1/4 cup of heavy cream and 1/4 tsp salt. The mixture will be thin but will thicken as it cools.
6. Pour into a separate container, then place in fridge to cool and/or store. When you’re ready to use it, heat the caramel in the microwave in short 15 second intervals until it’s a more workable consistency.

Notes

Use this with the Death by Chocolate Cake recipe.