How Do you make Caramel or Toffee?

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I want to make my boyfriend a cake which includes Caramel or Toffee, I would like to know how to cook it, please help

[amarillis]

I've found a couple of recipes:

Sponge Cake with Caramel Sauce
For the sponge
55g/2oz self-raising flour
55g/2oz sugar
55g/2oz butter
1 egg
For the toffee sauce
85ml/3fl oz double cream
55g/2oz butter
4 tbsp soft brown sugar
30g/1oz pecans

1. place all the sponge ingredients into a food processor and blend until smooth.
2. Pour the batter into a buttered 290ml/� pint pudding bowl and cover with cling film.
3. Microwave the sponge on high for four minutes.
4. Remove the cling film and invert onto a serving plate.
5. place all the sauce ingredients into a pan and cook over a medium heat to a caramel consistency.
6. Drizzle over the sponge cake and serve immediately.

continued...

[amarillis]

and

Sticky Toffee Pudding with Hazelnut Toffee Sauce
350g/12�oz dates
300ml/10�fl oz boiling water
100g/3�oz butter
300g/10�oz brown sugar
3 eggs
400g/14�oz self-raising flour
� tsp bicarbonate of soda
pouring cream, to serve
For the sauce
600ml/21�fl oz cream
250g/8�oz brown sugar
100g/3�oz butter
30g/1�oz hazelnuts

1. Place the dates in a saucepan and cover with boiling water over a low heat.
2. simmer for 15 minutes or until the dates are soft. Drain and transfer to a blender and blend until the dates are of a smooth consistency.
3. In a large mixing bowl, whisk the butter and sugar, then one by one add the eggs. Mix in the date mixture. Sift together the flour and bicarbonate of soda, and fold in, mixing well.
4. Grease the baking tin and line with greaseproof paper. Pour in the mixture and bake for 60 minutes at 165C/330F/Gas 2.
5. While the sponge is baking, make the sauce. Pour half the cream, brown sugar and butter into a heavy-bottomed saucepan and bring to the boil, stirring frequently.
7. When the sauce reaches a golden colour, stir in the remaining cream and half the hazelnuts.
8. When the sponge is cooked, remove from the baking tin, onto a serving dish.
9. Pour over the hot toffee and hazelnut sauce and sprinkle the remaining hazelnuts on top. Serve with pouring cream.

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Thanks amarillis, They sound great!! I will try them soon and let you know how they go.