Caramel Frosting VI

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 (53)

Your Rating:

9

jody1

Apr. 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...." See more"

8

Nicolette

Apr. 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!..." See more"

8

SHALOZAN

Jan. 2, 2003

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