Golden Caramel
  • 5 tablespoons (70 grams) unsalted butter
  • ¾ cup (165 grams) firmly packed light brown sugar
  • 3 tablespoons (63 grams) golden syrup
  • 1½ teaspoons (6 grams) vanilla extract
  • 1 teaspoon (3 grams) kosher salt
  • 6 tablespoons (90 grams) heavy whipping cream
  1. In a small saucepan, melt butter over medium heat. Add brown sugar, golden syrup, vanilla, and salt, whisking until dissolved. Add cream, and bring to a boil; boil for 3 minutes. Transfer to a small bowl. Let cool to room temperature before using.
If the Golden Caramel is too thick to pour, heat it in the microwave in 10-second intervals until pourable. You don’t want it hot, though, because it will melt your buttercream. All you are looking for is a slow pour.
Recipe by Bake from Scratch at