Caramel icing #4

Yield: 1 Servings

Measure Ingredient
2 cups Brown sugar
1 cup Cream -or-
½ cup Butter plus:
½ cup Milk
3 tablespoons Butter
1 teaspoon Vanilla
\N \N Chopped nuts (optional)

Date: Tue, 7 May 1996 14:00:18 -0700 From: Joyce Verkerk <joycverk@...> Turn on stove burner. As it heats, stir the brown sugar and cream in a heavy pan until the sugar is dissolved. Cover and cook about 3 minutes or until the steam has washed down any crystals that may have formed on the sides of the pan. Uncover and cook without stirring to 238 - 240 degrees on candy thermometer. Toss in the 3 T butter and remove from heat. Cool to 110 degrees. Then add the vanilla and beat until thick and creamy. Thin with a little cream to spreading consistency if required. Ice cake. Top with nuts (optional).

From the Joy of Cooking.




From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes