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Caramel Frosting VI

Caramel Frosting VI

  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    40 m
BETHMCSHANE

BETHMCSHANE

This is an excellent caramel glaze frosting sprinkled with toasted pecans. Makes enough frosting for a 9x13 cake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

jody1
12

jody1

4/8/2007

VERY good! Great on Southern Praline Pecan Cake. Will try this on Sticky Toffee Pudding. Great with or without the added pecans & quickly hardened to a nice smoothe finish.

SHALOZAN
12

SHALOZAN

1/2/2003

This was delicious - just what I was looking for to top off a not-too0sweet spice cake. Thanks so much!

Nicolette
10

Nicolette

4/15/2006

Perfect glaze to use atop Fresh Apple Cake II. Using the whip attachment on my mixer instead of hand-mixing made this recipe even easier. Thanks!

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