58gramsunsalted butter¼ cup, room temperature and cut into cubes
125mLwhipping cream (35 % fat)½ cup, warmed on the stove
Instructions
Set out all your ingredients before beginning. This is very important. Have the cream heating on a back burner so that is is warm, but don’t let it boil.
In a deep 3 quart saucepan, pour the sugar, and then the water. Don’t stir it.
Bring the mixture to a boil over medium–high heat. If there’s sugar stuck on the sides of the pan, carefully brush it with a heat-resistant silicone brush dipped in a little water.
Continue to boil the caramel until it turns amber in color (the temperature will read somewhere between 350°F (175 °C) and 360°F (182 °C) with a candy thermometer). As soon as the caramel has reached the desired color, slide the pan off the heat, and turn the burner off.
Slowly and carefully drop in the cubed butter (it will bubble and erupt so be careful!). Pour in the cream, slowly and carefully, a quarter at a time.
When the bubbling has calmed down, begin to gently whisk the caramel until it is smooth and homogeneous.
Put the caramel saucepan back on the burner, and cook it to 242 °F (117 °C) to thicken it.
Let the caramel cool to room temperature before sandwiching it between the cake and frosting layers.
Notes
Calories calculated for 1 tablespoon (15 mL) of caramel