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| Caramel Frosting III |
"Use a candy thermometer for first-class effects in making this brief recipe for caramel cake icing that is going well with chopped nuts."
Ingredients :
- 1 cup packed brown sugar
- 1/8 teaspoon salt
- 2 tablespoons butter
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon cream
Instructions :
| Prep : | Cook : 20M | Ready in : |
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- Combine in a saucepan the brown sugar, salt, butter or margarine and milk. Cook, stirring until sugar is dissolved. Then cook dinner with out stirring until combination paperwork a gentle ball while a little is dropped in cold water (234 degrees F - a hundred and fifteen degrees C). Cool to lukewarm (one hundred ten degrees F). Put into small bowl and beat until it starts to thicken.
- Add vanilla and cream and maintain beating until of spreading consistency. If thicker consistency is preferred, beat in a small quantity of sifted confectioners' sugar. Quickly unfold on cake. Sprinkle with chopped nuts if preferred. Enough to frost two 8 inch layers.
Notes :
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