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My review
Burnt Sugar Icing
Laurie
"This great burnt sugar icing recipe is from my husband's grandmother. It is delicious spread on your favorite cake or cupcakes."
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Ingredients
15 m servings 456 calsOriginal recipe yields 4 servings (1 cup)
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Directions
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Ready In
- Over a low heat, pour 1/2 cup sugar into a heavy pan. Stir constantly with a wooden spoon for 8 to 10 minutes; or until it is caramelized (light brown colored).
- Pour the boiling water into the caramelized sugar and stir until the sugar has dissolved. Stir in the butter, milk, salt and remaining sugar. Boil the mixture until it reaches soft ball stage, approximately 236 degrees F (115 degrees C). Cool the mixture to room temperature. When the mixture has cooled, stir in the vanilla extract.
- With an electric mixer, beat the mixture until it is thick and creamy. Spread on cake.
Nutrition Facts
Per Serving: 456 calories; 6.4 g fat; 101.5 g carbohydrates; 1.1 g protein; 18 mg cholesterol; 126 mg sodium. Full nutrition
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Reviews
Read all reviews 1617 Ratings
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Most helpful positive review
9/14/2005
My recipe for Burnt sugar Icing is very similar as this one. For those who want to try this in the future, and read the latter reviews, the seizing up of the caramel is normal. You have to bri...
Most helpful critical review
4/17/2002
This was a disaster. I followed the directions EXACTLY and when I added the 1/4 cup boiling water, the sugar immediately clumped together, became rock hard and stuck to the pan. Don't know the...
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9/14/2005
My recipe for Burnt sugar Icing is very similar as this one. For those who want to try this in the future, and read the latter reviews, the seizing up of the caramel is normal. You have to bri...
4/17/2002
This was a disaster. I followed the directions EXACTLY and when I added the 1/4 cup boiling water, the sugar immediately clumped together, became rock hard and stuck to the pan. Don't know the...
12/15/2000
This is a old family favorite...The recipe was lost for years after a great aunt death..I'm thrilled to have it again!
6/24/2007
part of the secret to this recipe is to use a cast iron skillet! It regulates heat better than regular pans.
1/2/2008
I didn't realize how much work frosting is before engaging in this recipe. It took me more than 15 minutes to make, and I ended up with a rather thick mixture. Don't know what I did wrong, but p...
12/13/2003
My mother used this icing for her irish potato cake and I lost it. I'm so glad to have found it again. This community is great!
8/11/2007
This is a time consuming recipe, but the instructions were simple to understand. The icing was FABULOUS! It did set up when I added the boiling water, but after about 15 minutes it was liquid ...
2/14/2005
It sounded interesting, but this was awful - like a previous reviewer, my sugar seized up as soon as I added the boiling water. I thought adding the other ingredients (ie more liquid) would all...
9/9/2009
it was probably my fault but this turned out rock hard, i think the problem was that i thought the soft ball stage meant it turned into a soft ball but really it must just mean you have to use a...