Burnt Sugar Icing14 Reviews
- Cook: 15 min
- Ready In: 15 min
“This great burnt sugar icing recipe is from my husband's grandmother. It is delicious spread on your favorite cake or cupcakes.” - by Laurie
Original recipe yields 1 cup
- Over a low heat, pour 1/2 cup sugar into a heavy pan. Stir constantly with a wooden spoon for 8 to 10 minutes; or until it is caramelized (light brown colored).
- Pour the boiling water into the caramelized sugar and stir until the sugar has dissolved. Stir in the butter, milk, salt and remaining sugar. Boil the mixture until it reaches soft ball stage, approximately 236 degrees F (115 degrees C). Cool the mixture to room temperature. When the mixture has cooled, stir in the vanilla extract.
- With an electric mixer, beat the mixture until it is thick and creamy. Spread on cake.
Amount Per Serving (4 total)
- 456 cal
- 6.4 g
- 101.5 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"My recipe for Burnt sugar Icing is very similar as this one. For those who want to try this in the future, and read the latter reviews, the seizing up of the caramel is normal. You have to bring it ..." See moreback to a boil and redissolve the caranel, then continue with the recipe. Also add a tablespoon of light corn syrup with the milk and sugar to help with early crystalization, which leads to graininess. I like this recipe better than what most people consider caramel icing, which is really penuche. (nothing against penuche, that is yummy also) This technique has a true caramel flavor. Hope this helps everyone. ;-)"
"This was a disaster. I followed the directions EXACTLY and when I added the 1/4 cup boiling water, the sugar immediately clumped together, became rock hard and stuck to the pan. Don't know the trick..." See more to this but I wouldn't try it again."
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