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Caramel Icing Recipe

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This recipe for Caramel Icing, by , is from Grits to Gourmet, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Milly Noah
Added: Monday, August 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 cups sugar, divided
1 cup whipping cream
1 1/2 sticks butter
1 tsp. vanilla

Directions:
Directions:
Place 3 cups sugar and cream in heavy boiler and heat over medium heat to a boil. While this is heating, brown 1/2 cup sugar in small iron skillet to a dark caramel color. Add browned sugar to boiling mixture, being careful for it will bubble up. Stir until mixed well. Cook to 240 on candy thermometer or until soft ball. Remove from heat , add butter and let cool to about 180. Then beat until spreading consistency.

Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
I have to give my friend, Pat Tate, credit for this recipe. I have tried many caramel icing recipes over the years and have had the best luck with hers. A couple of hints: put a lid on icing after adding the browned sugar for a minute or two,
this seems to help with keeping it from being grainy; if you cook it too long and it gets too stiff add a little cream or milk and if it won't thicken enough to spread, add a little sifted 10x sugar. The darker the browned sugar the better the caramel taste.

 

 

 

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