Recipe here: http://cakecentral.com/a/caramel-filling
I'd like to use this to fill a cake this weekend and was wondering about the consistency of it. I've used a different caramel recipe here before and it was so thick that it was nearly impossible to cut through once the cake was made and ready to be served. Is fragglerock1's recipe suitable to fill a cake and be able to cut through it without massacre-ing the cake?
You have to be really careful with the timing. Overcooking will make the caramel hard.
Take a look online to see if there is a similar recipe that tells you a final temperature on a sugar thermometer to cook the caramel to. That will give you much better control of the consistency.