Rating: 4 stars 3.8
18 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

Use a candy thermometer for best results in making this quick recipe for caramel cake icing that goes well with chopped nuts.

Recipe Summary

Servings:
20
Yield:
2 - 8 inch layers (enough to cover)
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine in a saucepan the brown sugar, salt, butter or margarine and milk. Cook, stirring until sugar is dissolved. Then cook without stirring until mixture forms a soft ball when a little is dropped in cold water (234 degrees F - 115 degrees C). Cool to lukewarm (110 degrees F). Put into small bowl and beat until it begins to thicken.n

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  • Add vanilla and cream and continue beating until of spreading consistency. If thicker consistency is desired, beat in a small amount of sifted confectioners' sugar. Quickly spread on cake. Sprinkle with chopped nuts if desired. Enough to frost two 8 inch layers.n

Nutrition Facts

57 calories; protein 0.2g; carbohydrates 11g; fat 1.5g; cholesterol 4.4mg; sodium 27.8mg. Full Nutrition
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