My Favorite Caramel Frosting Food

CARAMEL FROSTING

Steps:

• Melt butter in a 2-quart saucepan over medium heat; stir in brown sugar. Bring to a boil, stirring constantly. Cook until thickened, about 1 minute. Let cool for 5 minutes.
• Whisk milk into the saucepan until mixture is smooth.
• Beat 3 cups confectioners' sugar and salt into the butter mixture with an electric mixer on low speed. Add remaining confectioners' sugar 1 cup at a time, beating 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 V

Steps:

• In a medium, heavy saucepan, bring the brown sugar and cream to a rolling boil; boil 1 minute. Add baking soda; boil 1 more minute. Remove from heat. Add butter, but do not stir yet. Let the mixture cool.
• Beat well. Stir in pecans if desired.

CARAMEL FROSTING VI

Steps:

• In a shallow 6-inch saucepan, thoroughly mix brown sugar and flour. Stir in butter and milk, and cook over medium-high heat until mixture comes to a rolling boil. Boil exactly 1-1/2 minutes.
• Remove from heat. Allow to cool 5 minutes. Beat with a wooden spoon until mixture begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.
• Immediately pour caramel frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle top of cake with toasted pecans. Frosting will set up completely in a few hours.

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.

HOMEMADE CARAMEL FROSTING

Steps:

• Melt butter in a pan.
• Add brown sugar and boil for two minutes, stirring constantly.
• Add milk and stir until mixture boils, remove and cool.
• Pour into mixing bowl and add powdered sugar a little bit at a time.
• Beat well after each addition of powdered sugar.

MY FAVORITE CARAMEL FROSTING

Steps:

• Sprinkle 1/2 cup sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown.The sugar will start to clump, this is normal, just keep stirring.
• Combine reamaining 2 1/2 cups sugar, milk, beaten egg, and salt, stirring well, stir in the butter. Stir mixture into carmelized sugar, the mixture will lump again, just keep stirring.
• Cook over medium heat stirring frequently, until a candy thermometer registers at 230F, this takes about 15-20 minutes, but don't rely on the time! Check the thermometer!)Cool mixture 5 minutes.
• Beat mixture with a WOODEN spoon to almost spreading consistency. The mixture will cool and thicken quickly at this point. Spread on a cooled cake.

COOL WHIP & CARAMEL FROSTING

Steps:

• Microwave caramels and water in microwaveable bowl on HIGH 1 min., stirring every 30 sec. Continue microwaving and stirring in 10-sec. increments until caramels are completely melted. Cool 10 min.
• Add half the caramel sauce to COOL WHIP in medium bowl; stir gently until blended. Repeat with remaining caramel sauce.
• Refrigerate 30 min.

CARAMEL FROSTING VII

Steps:

• In a saucepan, combine the milk, butter and brown sugar. Bring to a boil, stirring often. Continue to boil for 20 minutes, then remove from heat. With an electric mixer, beat the icing until it has thickened to spreading consistency. Use immediately.

CARAMEL FROSTING

Steps:

• Bring brown sugar, margarine, and milk to a boil and boil for 2 minutes.
• Cool for 30 minutes.
• Add confectioners sugar and beat until smooth.
• Spread on cake.
• This makes enough frosting for a large cake.

CREAMY CARAMEL FROSTING

Steps:

• In a heavy saucepan, combine the brown sugar, butter and milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting achieves spreading consistency.

YUMMY CARAMEL FROSTING

Steps:

• In med saucepan, mix brown sugar, butter, and milk.
• Cook and stir on med-hi until boiling.
• Boil for 3 minutes.
• Remove from heat and cool.
• Add powdered sugar and maple flavoring.
• Beat until creamy.