Recipe information
Yield
makes enough for one 9-inch layer cake
Ingredients
1/2 cup sugar
1/2 cup heavy cream
Preparation
Prepare an ice bath; set aside. Cook sugar in a medium saucepan over medium-high heat until it starts to melt around edges; then shake pan to melt remaining sugar. Continue to cook, stirring with a wooden spoon, until golden amber, about 3 minutes. Remove from heat. Stirring constantly, add cream in a slow, steady stream (it will spatter). If necessary, return pan to heat for a few seconds, stirring until mixture is smooth. Place caramel in a bowl in the ice bath; let stand until cold, stirring frequently.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
