Caramel Sauce hidden in a chocolate cupcake, how does that sound to you?
Let me tell you that it is divine. Caramel sauce is not only meant to decorate your ice cream or have apple slices dipped into. My advice – try to hide it into your favorite baked goods as a special surprise!
I will post the chocolate cupcake and the frosting recipe pretty soon. The caramel sauce injected cupcake placed first in Tracy’s cupcake challenge a few weeks ago.
* 3/4 cup sugar
* 1/2 cup water
* 1/4 cup light corn syrup
* 3/4 cup whipping cream
Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until mixture turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add cream (you may want to stand back — mixture will bubble vigorously). Stir sauce over low heat until any caramel bits dissolve and sauce is smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat just until pourable, then let caramel sauce cool to room temperature.)
Adapted from “My Baking Addiction” and epicurious.