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Creamy Caramel Icing Recipe

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This recipe for Creamy Caramel Icing is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c. plus 1 T. shortening
1/4 c. hot milk plus 1/2 c. cold milk
2 1/2 c. confectioners sugar
1 tsp. vanilla extract
1 T. light corn syrup
2 c. light brown sugar
Directions:
Directions:
Combine 1/3 c. shortening, 1/4 c. hot milk, confectioners sugar and vanilla. Beat until smooth, about 2 minutes. Boil together 1 T. shortening, 1/2 c. cold milk, corn syrup and brown sugar until temperature reaches 235º (soft-ball stage) on a candy thermometer, about 10 minutes. Pour over shortening mixture and beat until smooth and creamy, about 2 minutes. If icing is not smooth enough, add 1 T. hot water. Makes 2 cups. **Be sure to have cake ready to frost. If the icing hardens, soften by microwaving about 10-20 seconds.
Personal Notes:
Personal Notes:
Use this icing with your favorite white or yellow cake recipe. Growing up, my Aunt Rena made the caramel cake using a white cake recipe. Today, I take the short cut and use a boxed white cake mix, and it still tastes darn good!

 

 

 

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