Caramel
 
Makes 3 cups
Ingredients
  • 1½ cups (300 grams) granulated sugar
  • ¼ cup (60 grams) water
  • 2 tablespoons (42 grams) light corn syrup
  • ½ cup (113 grams) salted butter, cubed
  • 1 cup (240 grams) heavy whipping cream
  • 1 teaspoon (3 grams) kosher salt
Instructions
  1. In a large heavy saucepan, place sugar, ¼ cup (60 grams) 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. Store Caramel in an airtight container in refrigerator until ready to use; it is much easier to work with cold.
  3. Store remaining Caramel in an airtight container in refrigerator for up to 2 months.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/black-velvet-layer-cake/