Caramel Icing #4

Title:
Caramel Icing #4

Yield:
1 Servings

Categories:
Frostings




Ingredients:





     2 c  Brown sugar


     1 c  Cream -or-


   1/2 c  Butter plus:


   1/2 c  Milk


     3 tb Butter


     1 ts Vanilla


          Chopped nuts (optional)






 Date: Tue, 7 May 1996 14:00:18 -0700


 


 From: Joyce Verkerk 


 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.


 


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