Reviewed: Feb. 23, 2009

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?

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Bobbi

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Reviewed: Jan. 2, 2009

Nice & simple as I like it...used molasses instead of corn syrup (didn't have), still good, richer flavor

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Emme

Cooking Level: Expert

Home Town: Greensboro, North Carolina, USA

Living In: Mechanicsburg, Pennsylvania, USA

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Reviewed: May 28, 2007

Easy recipe but does taste like confectioners sugar. Sets-up nicely.

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vicki

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Reviewed: Nov. 25, 2006

Substituting 1 cup mild molasses and 1 cup granulated sugar for 1 cup brown sugar will make this have a yummy caramel flavor too.

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Irene C

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Reviewed: Sep. 22, 2006

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.

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wndcty5

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Reviewed: May 1, 2006

Tastes like powdered sugar. I was looking for a more caramel taste. Even the addition of vanilla didn't help. Possibly a good glaze if you are looking to purely add sweetness.

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Audra G.

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Reviewed: Apr. 12, 2004

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!

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