Caramel Frosting III Chef John's Recipe
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| Caramel Frosting III |
"Use a candy thermometer for best results in making this quick recipe for caramel cake icing that goes 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 without stirring until mixture forms a soft ball when a little is dropped in cold water (234 degrees F - 115 degrees C). Cool to lukewarm (110 degrees F). Put into small bowl and beat until it begins to thicken.
- Add vanilla and cream and continue beating until of spreading consistency. If thicker consistency is desired, beat in a small amount of sifted confectioners' sugar. Quickly spread on cake. Sprinkle with chopped nuts if desired. Enough to frost two 8 inch layers.
Notes :
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