93 Ratings
  • 5 star values: 74
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 1

This is an excellent caramel glaze frosting sprinkled with toasted pecans. Makes enough frosting for a 9x13 cake.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

62 calories; 2.6 g total fat; 4 mg cholesterol; 14 mg sodium. 9.8 g carbohydrates; 0.3 g protein; Full Nutrition


Reviews (84)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/02/2003
This was delicious - just what I was looking for to top off a not-too0sweet spice cake. Thanks so much!
(14)

Most helpful critical review

Rating: 2 stars
06/28/2016
This dried very hard and didn't taste like caramel!
93 Ratings
  • 5 star values: 74
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 1
Rating: 5 stars
01/02/2003
This was delicious - just what I was looking for to top off a not-too0sweet spice cake. Thanks so much!
(14)
Rating: 5 stars
04/09/2007
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.
(13)
Rating: 5 stars
04/15/2006
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!
(11)
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Rating: 4 stars
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 pan and hit the cake it 'set' so I had to 'pat' it on in chunks. The second time I beat it 1 1/2 minutes: it poured down my Pumpkin bundt cake and set very nicely in a thick glaze. Don't be fooled by the liquid/honey consistancy: it will start to set as soon as it leaves the hot pan. The only reason I gave it four stars not five is that it cracked and crumbled when the cake was cut. It was easy and very VERY yummy.... I'll make it again I'm just not to sure for what!
(9)
Rating: 5 stars
09/08/2013
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 extra butter when I made it. It was perfect! Just the right consistency after it set up on the cake. It seemed really gooey when I first put it on and I thought "Oh well caramel sauce is really good." But after a few hours it had set up just perfect. I can't keep my hands off of it! Great flavor great consistency great amount for a topping. Definitely a keeper! I skipped the nuts also mostly out of economics.
(9)
Rating: 3 stars
09/08/2007
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 problem I had is that it's NOT frosting! It's much more like a glaze (even more so than other caramel frosting recipes I've seen). It's fine for say a caramel filling or for a glaze for a Bundt cake but it's not really a frosting.
(6)
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Rating: 5 stars
08/27/2012
Used this on butter bundt cake. Delicious!
(6)
Rating: 5 stars
01/02/2003
Excellent! I used it to top a plain boxed cake mix. I served lite vanilla ice cream. My desert was a real hit
(5)
Rating: 5 stars
05/16/2004
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. Very simple to make also!
(5)