This is a delicious cooked frosting for a spice or caramel cake.
Makes: 2 cupsHands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
Makes: 2 cups
- 3 cups light brown sugar, packed
- 2 Tbsp. light corn syrup
- 3 Tbsp. butter
- Dash salt
- ½ cup heavy cream or evaporated milk
- 1 tsp. vanilla extract
- Combine all ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook for 3 minutes. Uncover and position a candy thermometer in mixture. Continue to cook until the thermometer registers 236°F or until a small amount of the mixture forms a soft ball when dropped into cold water, about 10–15 minutes.
- Remove from heat and let cool for 5 minutes. Beat until thick. If frosting is too thick or becomes too thick while spreading, add a little very hot water to it. If necessary, dip the spatula in hot water to smooth the frosting.