CARAMEL SYRUP AND FROSTING

1 cup sugar 

Heat sugar and 1 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.

Immediately remove from heat and add 1 cup water. Return to heat and continue stirring until mixture becomes liquid. Transfer to a heatproof container and let cool completely before using. 

Makes enough syrup for one 8 inch caramel cake 

CARAMEL FROSTING 

Ingredients: 

12 tablespoons (1 1/2 sticks) unsalted butter

1 package (16 ounces) confectioners’ sugar

1/2 cup heavy cream, plus more if needed

1 tablespoon pure vanilla extract

Pinch of salt 

Directions: 

In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind; let cool. 

In the bowl of an electric mixer fitted with the paddle attachment, add confectioners’ sugar, vanilla, salt, and butter. With the mixer on low, slowly add cream; beat until smooth. If frosting seems too thick, stir another tablespoon cream into the mixture.