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Caramel Frosting
Recipe By : Southern Living 1990 Annual Recipes
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups sugar -- divided
1 tablespoon all-purpose flour
1 cup milk
3/4 cup butter or margarine
1 teaspoon vanilla extract
Sprinkle 1/2 cup sugar in a shallow, heavy 3 1/2 quart Dutch oven; cook over me
dium heat, stirring constantly, until sugar melts (sugar will cllump) and syrup
is light golden brown. Remove from heat.
Combine remaining 2 1/2 cups sugar and flour in a large saucepan, stirring well
; add milk, and bring to a boil, stirring constantly.
Gradually pour about one-fourth of hot misture into caramelized sugar, stirring
constantly; add remaining hot mixture (mixture will lump, but continue stirrin
g until smooth).
Return mixture to heat; cover and cook over low heat 2 minutes. Uncover and coo
k, without stirring, over medium heat until a candy thermometer reaches 238 deg
rees. Add butter, stirring to blend. Remove from heat, and cool, without stir
ring, until temperature drops to 110 degrees (about 1 hour). Add vanilla, and
beat with a wooden spoon or at medium speed of an electric mixer, until of spre
ading consistency (about 20 minutes). Yield: enough for a 2-layer cake.
Submitted to Southern Living by Ethlwyn Langston of Birmingham, Alabama.
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Per serving: 372 Calories; 14g Fat (34% calories from fat); 1g Protein; 62g Car
bohydrate; 40mg Cholesterol; 151mg Sodium
Food Exchanges: 4 Fruit; 3 Fat; 4 Other Carbohydrates
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