I always manage to burn the sauce pan when I try to make caramel frosting.
The sugar sticks to the pot and everything burns. It's quite hopeless... Any
ideas how to avoid it? I love caramel!
Thanks
Sisi
----- Original Message -----
From: "Marilyn DeWeese" <mldeweese1...@verizon.net>
To: <cookinginthedark@acbradio.org>
Sent: Saturday, January 09, 2010 7:13 PM
Subject: [CnD] Caramel Frosting, #2
Caramel Frosting, #2
1/4 pound butter
1 cup brown sugar
1/4 cup cream
4 cups confectioners' sugar
Melt butter; add brown sugar; stir and let come to a boil. Cook for 1
minute or until slightly thick. Cool slightly.
When sugar mixture has cooled, add cream and beat smooth. Stir in
confectioners' sugar and beat until of spreading consistency. Add a little
extra cream if too thick.
Frosts a 9-inch layer cake. Enjoy.
_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
__________ Information from ESET NOD32 Antivirus, version of virus
signature database 4756 (20100109) __________
The message was checked by ESET NOD32 Antivirus.
http://www.eset.com
_______________________________________________
Cookinginthedark mailing list
Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark
