Salted Caramel


  • 1 cup sugar
  • 1/4 cup cold water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt


  1. In a medium saucepan, combine sugar and cold water. Cook on medium-high heat without stirring until the sugar becomes golden, approximately 8 minutes. Remove from heat, and carefully stir in heavy cream, being cautious of splattering sugar. Stir in butter and salt. Reserve 4 tablespoons for the cream cheese frosting and 4 tablespoons for decorating the top of the cake, and set aside.