Never Fail Creamy Caramel Icing Food

CREAMY CARAMEL ICING

Steps:

• In a bowl, combine ⅓ cup shortening, ¼ cup hot milk, confectioners' sugar, and vanilla and beat until smooth, about 2 min. Set aside.
• In a saucepan, boil together 1 tablespoon shortening, ½ cup cold milk, corn syrup and brown sugar until temperature reaches 235°F (soft-ball stage) on a candy thermometer, about 10 minutes.
• Pour the boiled mixture over over shortening mixture and beat until smooth and creamy, about 2 minutes. If icing isn't smooth enough, add 1 tablespoon hot water.

NEVER FAIL CREAMY CARAMEL ICING

Steps:

• 1. In iron skillet, slowly melt 1/2 cup sugar until brown and runny. Mix egg, butter, remaining sugar and milk in saucepan and cook over low heat until butter melts.
• 2. Increase heat setting to medium and add browned sugar. Cook until it reaches soft ball stage or until moisture leaves sides of pan; approximately 10 minutes.
• 3. Remove from heat and cool slightly. Add vanilla. Beat until right consistency to spread. If too thick add a little milk.

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!

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.

CARAMEL ICING

Steps:

• In a small pot on low heat, cook brown sugar, cream, and butter until sugar is dissolved, about 3 minutes. Transfer to a mixing bowl.
• Add vanilla, salt and powdered sugar. Blend on low speed with an electric mixer, until all ingredients are incorporated.
• Then blend on high speed for about 3-4 minutes or until icing becomes light, fluffy and slightly thickened (it will also be lighted in color.) The more you blend, the lighter and thicker the icing becomes.
• Spread over cookies, cake or cupcakes. Makes enough icing for one 9- x 13-inch sheet cake.

CARAMEL ICING

Steps:

• Mix first 4 ingredients in medium sauce pan, bring to boil cook stirring for 2 minutes.
• Remove from heat, stir in marshmallows.
• Beat in powdered sugar and vanilla.

CREAMY CARAMEL ICING

Steps:

• Scald cream.
• Beat cream together with butter and set aside.
• Caramelize sugar and add cream mixture stir until lumps are dissolved.
• Gradually stir in confectioner's sugar.
• Beat until creamy.
• Ice cake.

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.

AUNT PITTYPAT'S CARAMEL ICING

Steps:

• Combine sugars and milk and bring to the boil, stirring gently.
• Boil without stirring, until a little mixture forms a very soft ball when dropped in cold water.
• Add butter, remove from heat and cool until lukewarm.
• Beat at medium speed until thick, creamy, and of a consistency to spread.
• If necessary, place over hot water to keep soft while spreading, or beat in a little milk.
• This will fill and frost a 2-layer 9 inch cake.

NEVER FAIL CREAMY CARAMEL ICING

Steps:

• Melt 1/2 cup of sugar in iron skillet slowly, until brown and runny.
• Mix egg, butter, remaining sugar, and milk in a saucepan and cook over low heat until butter melts.
• Turn the heat up to medium and add the browned sugar.
• Cook until it reaches the soft ball stage or until mixture leaves sides of pan. This takes about 10 minutes.
• Remove from heat, let cool slightly, and add vanilla.
• Beat until right consistency to spread.
• If it gets too thick add a little cream.
• This will ice a 2 layer cake.