Skip to main content New<> this month
Get the Allrecipes magazine
Burnt Sugar Icing
February 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 alleviate the problem, but the whole thing become one huge hard rock! I now have brittle instead of icing. I think the trick is not to over-caramelize the sugar - add the water BEFORE the sugar melts and recrystalizes. Once the crystals form, you're in trouble.

  1. 17 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars