Caramel Icing with Marshmallows

Caramel icing pairs perfectly with many fruitcakes or those cakes that are lightly sweetened. My grandmother used to whip up this icing decades ago, and it tantalizes the taste buds yet. Beware though, it is quite saccharine, so use sparingly.

Prep Time:
5 mins
Cook Time:
6 mins
Total Time:
11 mins
18 servings of icing


  • ½ cup butter

  • ½ cup milk, or more as needed

  • 1 (16 ounce) package brown sugar

  • 1 cup miniature marshmallows

  • 1 (16 ounce) package confectioners' sugar

  • 1 teaspoon vanilla extract

  • 1 pinch salt


  1. Melt butter in a saucepan over medium heat. Add milk and bring to a rolling boil. Add brown sugar and marshmallows. Beat until stiff; add powdered sugar, vanilla extract, and salt. Remove from heat.

Cook's Notes:

You can use cream in place of milk, if you prefer.

If the icing becomes too stiff, add more milk or cream to maintain a soft, smooth consistency.

Nutrition Facts (per serving)

251 Calories
5g Fat
52g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 251
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 17%
Cholesterol 14mg 5%
Sodium 58mg 3%
Total Carbohydrate 52g 19%
Total Sugars 51g
Protein 0g
Calcium 30mg 2%
Iron 0mg 1%
Potassium 46mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.