"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

SANDERS CARAMEL FROSTING Recipe

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This recipe for SANDERS CARAMEL FROSTING, by , is from The Miller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Miller
Added: Saturday, June 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 LB. LIGHT COLORED CARAMELS
1/4 C. HOT WATER
1 C. BUTTER OR MARGARINE
1 LB. CONF. SIGAR

Directions:
Directions:
pUT CARAMELS AND HOT WATER IN TOP OF DOUBLE BOILER. cOOK UNTIL MIXTURE IS SMOOTH CREAM. COOL, PLACE BUTTER IN MIXING BOWL, ADD SUGAR AND MIX AT LOW SPEED UNTIL SMOOTH PASTE HAS FORMED. ADD COOLED CARAMEL MIXTURE AND MIX AT MED. SPEED UNTIL PROPER CONSISTENCY.

*ADD MORE SUGAR IF YOU WISH STIFFER CONSISTENCY!

 

 

 

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