Cut the butter into cubes and place in a saucepan with the brown sugar, cream, and salt. Cook over medium heat until butter and sugar melt. Bring to a full, rolling boil. Stirring constantly. After reaching a rolling boil, allow to boil for a full 1-2 minutes. Be sure to stir constantly as not to scorch the caramel. After it has boiled 1-2 minutes, remove from heat. Let cool approx. 5 min. Then beat the caramel and the confectioner sugar until nice and smooth. Immediately pour over the cake. Pour slowly and be sure the cake is completely cooled first or it will slide right off or soak into the cake. Allow to set approx. 15 min. I place my cake in refrigerator to cool and set the glaze.
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|Serving Size: 1 Serving (540g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 548 (24%)|
|Amt Per Serving||% DV|
|Total Fat 60.9g||81 %|
|Saturated Fat 38.3g||192 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 176.4mg||54 %|
|Sodium 412.3mg||14 %|
|Potassium 340.5mg||9 %|
|Total Carbohydrate 440g||129 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 440g|
|Protein 1.6g||2 %|
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Calories per serving: 2251
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