1-2 Tablespoons butter or margarine
1-2 Tablespoons golden corn syrup
1/3 cup packed dark brown sugar
1 Tablespoon milk or cream
1 Teaspoon vanilla extract
icing (confectioners') sugar
In a small saucepan, melt the butter, corn syrup, and sugar together over medium heat. Stir, then bring to a boil. Boil without stirring for two minutes. Remove from heat, stir, and immediately stir in the vanilla and milk, the mixture will sputter a bit. Let rest for about five minutes, stirring occasionally, until slightly thickened. Gradually mix in enough icing sugar to make a thick icing, adding a little extra milk or cream if necessary. Use as desired - great on cupcakes, as a dip for apples, or straight from the spoon.
This is a quick and easy, no-fail recipe for caramel frosting. The ingredient amounts do not need to be precise, I usually end up eye-balling them. This recipe also makes a great caramel sauce or drizzle if the icing sugar is omitted. This recipe is very versatile and goes well with many different things. Today I used it on chocolate carrot cupcakes, which I will share tomorrow.
No comments:
Post a Comment