Rating: 4 stars
14 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

I created this icing while searching for a German chocolate icing that did not include evaporated milk or eggs. I find this recipe has more of a caramel flavor that the traditional recipes. Yummy!

Recipe Summary

cook:
10 mins
total:
15 mins
prep:
5 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally. Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes. Remove from heat and stir in coconut and pecans. If icing is too thick, thin with milk to desired consistency.n

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Nutrition Facts

187 calories; protein 1.2g; carbohydrates 14.5g; fat 14.7g; cholesterol 21.1mg; sodium 64.9mg. Full Nutrition
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