Recipe by Ingrid
"Great on Praline Cookies (see recipe)"
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packed dark brown sugar
white corn syrup
Substituting 1 cup mild molasses and 1 cup granulated sugar for 1 cup brown sugar will make this have a yummy caramel flavor too.
I substituted light molasses plus 1 teaspoon Watkins Carmel extract. It was delicious but I had a problem with it setting up too quickly. I couldn't get it spread out over the whole cake, any suggestions?
LOVED this easy recipe! After reading the other reviews, I decided to bring the mixture to a slow boil to see if I could get more of a caramel flavor. The flavor was great, but maybe a little too sweet to put on a sweet cookie, so next time I'll add some salt as well.
I loved it on the praline cookies!!!
Nice & simple as I like it...used molasses instead of corn syrup (didn't have), still good, richer flavor
The brown sugar frosting was very sweet, but it made a nice topping for the Cinnamon Butter Cookies (http://cookie.allrecipes.com/AZ/CinnmnBttrCkies.asp). I just dipped them into the frosting, let it set, and it turned out very, very good!
too hard to spread, pulls apart the cupcakes. tried adding water to thin it, doesn't taste the same.
Was great! Just like the one grandma used to make<3!
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Sugar Frosting
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: < 1
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