Snickers Cake Soak

Divide the sugar into three equal parts. We'll pour it into the pan in portions for caramelization. Place the first portion in a heavy-bottomed pan and melt over low heat until a beautiful caramel color is achieved. Don't stir, just hold the pan with oven mitts, tilt it from side to side, and gently shake. This will speed up the process and help the sugar melt faster.

Add the second portion of sugar when the first one has almost completely melted.

Then add the third part in the same manner. Try not to leave the pan on the heat for too long, otherwise the caramel will start to burn and become bitter.

Heat the cream in a small saucepan until hot, but do not let it boil to prevent curdling. Remove the pan from the heat and stir the sugar with a spatula until all the crystals have melted.

Pour the hot cream into the caramel in portions and mix well each time before adding the next portion.

Add salt and room-temperature butter. Cook over high heat for 6-8 minutes at a constant boil. Continue stirring constantly with a spatula until the butter dissolves and combines with the sugar mixture.