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My review
Caramel Frosting VI
BETHMCSHANE
"This is an excellent caramel glaze frosting sprinkled with toasted pecans. Makes enough frosting for a 9x13 cake."
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Ingredients
40 m servings 62 calsOriginal recipe yields 24 servings (1 frosting for 9x13 inch cake)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- In a shallow 6-inch saucepan, thoroughly mix brown sugar and flour. Stir in butter and milk, and cook over medium-high heat until mixture comes to a rolling boil. Boil exactly 1-1/2 minutes.
- Remove from heat. Allow to cool 5 minutes. Beat with a wooden spoon until mixture begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.
- Immediately pour caramel frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle top of cake with toasted pecans. Frosting will set up completely in a few hours.
Nutrition Facts
Per Serving: 62 calories; 2.6 g fat; 9.8 g carbohydrates; 0.3 g protein; 4 mg cholesterol; 14 mg sodium. Full nutrition
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Reviews
Read all reviews 7886 Ratings
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Most helpful positive review
10/19/2001
This was delicious - just what I was looking for to top off a not-too0sweet spice cake. Thanks so much!
Most helpful critical review
9/8/2007
I had no problems with executing the recipe at all: the directions were clear and simple. The resulting frosting was a little too sweet, but not enough to make it overpoweringly sweet. The probl...
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10/19/2001
This was delicious - just what I was looking for to top off a not-too0sweet spice cake. Thanks so much!
4/8/2007
VERY good! Great on Southern Praline Pecan Cake. Will try this on Sticky Toffee Pudding. Great with or without the added pecans & quickly hardened to a nice smoothe finish.
4/15/2006
Perfect glaze to use atop Fresh Apple Cake II. Using the whip attachment on my mixer instead of hand-mixing made this recipe even easier. Thanks!
9/8/2013
Yum! It was the perfect topping to Fresh Apple Cake II from this website. Made it for a church potluck. Since I noticed that people had said that it got a little hard, I added about 1 tsp extr...
10/11/2004
This tasted like brown sugar fudge: everyone thought so! It also has a sweet aroma. I followed the directions exactly. The first time I beat the frosting for 2 minutes. As soon as it left the ...
9/8/2007
I had no problems with executing the recipe at all: the directions were clear and simple. The resulting frosting was a little too sweet, but not enough to make it overpoweringly sweet. The probl...
11/5/2011
YUMMY! I used Splenda Brown Sugar Blend and almond milk. I used it for pumpkin bread....so good! Thank you for the wonderful recipe!
5/16/2004
Very, very tasty! I used it on a 9"x13" pineapple cake and it was just the right amount of topping. It set up firmly and is the perfect texture, not too sticky-gooey to cut but not grainy either...