Caramel Sauce
 
Makes about 3 cups
Ingredients
  • 1½ cups (315 grams) granulated sugar
  • ¼ cup water
  • 2 tablespoons light corn syrup
  • ½ cup (115 grams) salted butter, cubed
  • 1 cup heavy whipping cream
  • 1 teaspoon (6 grams) kosher salt
Instructions
  1. In a large heavy saucepan, place sugar, ¼ cup water, and corn syrup; swirl to combine. Cook over medium-high heat, without stirring, until mixture is amber colored, 10 to 14 minutes. Remove from heat. Add butter, stirring until melted (mixture will foam).
  2. In a microwave-safe bowl, heat cream on high until warm, 30 to 40 seconds. Slowly add cream to caramel mixture, whisking until smooth (mixture will foam). Stir in salt. Let cool completely.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/six-layer-sticky-toffee-pudding-cake/