It is annoying only insofar as you need to use a thermometer in order to get the recipe right.
Other than that, it’s simple and really is delightfully caramelly good.
So drag out the thermometer and make it.
It will work well with plenty of different cakes, even chocolate if you have some adventure in your heart.
- 1 c cream
- 1/2 c light brown sugar
- 1 tbsp corn syrup
- 1 tsp vanilla extract
- Bring everything but the vanilla to boil in a saucepan (add a pinch of salt), and boil for 12-15 minutes until the temperature reaches 210-212°. Take off heat and add the vanilla Cool for a bit but not until it starts to harden up too much.
- Pour over the cake and spread around evenly.
SERVES: 1 c
SOURCE: Lottie + Doof