Caramel Icing 1964 Recipes

OLD TIMEY CARAMEL ICING

Steps:

• 1. Combine 3 cups sugar and milk in a heavy sauce pan on medium heat. Stir together for a few minutes. Allow to continue to heat.
• 2. While milk and sugar are heating, place a small black iron skillet on med. to med. high heat. Add the 5 tablespoons on sugar. Stir in the skillet until the sugar liquifies and then turns golden brown. It will be bubbling hot.
• 3. Now the milk and sugar should be very hot. Carefully pour in the browned sugar from the skillet. Whisk together and cook for about 15 minutes or until the mixture reached the very soft ball stage. (test by dropping a little off a spoon into a small glass of cool water. When a small soft ball forms, it's ready.)
• 4. Remove from heat and using an electric mixer, mix in 1 and 1/2 sticks cold butter...never margarine! Continue to beat until cooled to spreading consistency.
• 5. If too thick, you can thin by beating in milk a tablespoon at a time. Make sure your cake in completely cooled or this heavy icing may cause the top to split. It'll still taste super though!

MILDRED'S CARAMEL ICING & CAKE

Steps:

• 1. *Bake your cake layers. Slowly bring first 4 ingredients to a boil in a medium-sized saucepan, stirring occasionally.
• 2. Set saucepan off burner & add vanilla. Slowly stir in powdered sugar. Beat vigorously, cover & let this set while layers are cooling. Most of the time I use an electric mixer unless I sift my powdered sugar. I leave it on the stove but not on the burner I cooked it on. I highly recommend sifting the powdered sugar (measure then sift).
• 3. *IMPORTANT: Ice the cake once the layers are cooled but the icing is still warm but not hot. Slowly add more milk (a little at the time) if the icing is too stiff. This icing sets up quickly. I like for it to drizzle down the sides of cake.
• 4. NOTE: Very good on yellow, chocolate or spice cake layers. I made chocolate layers from Amy's homemade chocolate cake. What an excellent recipe......https://www.justapinch.com/recipes/dessert/cake/homemade-chocolate-cake-2.html?cpage=2#comment1286361

CARAMEL ICING

Steps:

• Place the butter and brown sugar in a heavy saucepan over low-medium heat; cook and stir until the sugar dissolves and the mixture boils. Stir in the cream, return to a boil, and boil for 1 minute. Remove from the heat and cool.
• Beat in the powdered sugar until smooth.

CARAMEL FROSTING I

Steps:

• In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
• Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.

CARAMEL FROSTING

Steps:

• In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved. , Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber in color. Transfer to a small bowl; cool to room temperature., Gradually beat in confectioners' sugar until frosting achieves spreading consistency.