Caramel Topping
Dairy
Source: Passover Desserts by Penny W. Eisenberg

This topping is firm but not too gooey and perfect for the top of molded cakes, such cheesecake or brownies.

1 1/4 cups sugar
5 tablespoons unsalted butte; room temperature
5/8 cup heavy cream

Place the sugar in a heavy, deep frying pan. Without stirring, cook over medium heat until the bottom layer of sugar has liquefied. Gently stir with a wooden spoon from the middle of the pot, drawing the unmelted sugar into the liquid caramel. Shake the pan periodically to scatter the sugar over the melted liquid. Break up any lumps with the tip of the spoon. Continue to cook and stir until all of the sugar has melted and the caramel is no longer granular, and the color is rich amber. If the caramel looks like coffee, it is burned and you will need to start over.

Place the butter and cream in a small saucepan. Cook over medium heat until boiling. Tip the pan of caramel away from you and add the cream mixture. The caramel will be lumpy. Return the caramel to low heat, cook and stir until the topping is melted and mostly smooth. Increase the heat to medium and boil 2 minutes. Remove any lumps.

This topping cannot be stored, it must b poured onto a dessert while still hot.

Makes a 1/8-inch topping for a 9x1-inch cake.