Reviewed: May 2, 2009

This recipe was good. I made it for a chocolate layer cake box mix when I was extremely snacky. I don't like the way powdered sugar frostings spread, but for what it was, it was good. I didn't wait for the caramel to cool, as the purpose for heating it seemed to be for melting the sugar and not for cooking the caramel, so it really doesn't make a difference. Also, I put all the ingredients in the pan from the beginning and cooked it for about 2 minutes. I added a little bit of salt and vanilla, and also a little extra molasses for better color and flavor. Definitely would make again in a pinch.

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MIUKAT

Cooking Level: Professional

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Reviewed: Apr. 19, 2009

This was really easy to make. I took the advice of being certain to follow boiling instructions exactly. If you do this, your frosting should be great everytime. I used this frosting on the Betty Crocker Dulce de Leche Cake which is divine.

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collegemom47

Cooking Level: Intermediate

Living In: Lizella, Georgia, USA

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Reviewed: Apr. 2, 2009

Yummy! Goes great with Moist and Tender Spice Cake or cinnamon rolls. This recipe makes a lot- way more than you need for one cake.

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Candice Mast

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2009

I made this recipe from a recipe book I have, the only thing different I did, was it called for 2 cups of the sugar, and to speed up cooling time,it suggested putting the pot in cold water until lukewarm. I did this and it speeds it up quite qickly, but it does taste great!

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Chriss P

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Feb. 11, 2009

I gave this 5 stars because of the taste. To top my Caramel layer cake with fudge frosting filling, I made the recipe exactly as it was written. But, I found that the frosting was way too stiff. I thought it was spreading consistency until I started frosting the cake. I ended up taking the stuff off as most as I could and it just rolled off...so I put what I could get back off the cake back into the bowl and re- beat it while adding some milk...fixed. Since the too stiff frosting messed up a part of my cake, I frosted it, topped it with pecans and took some leftover chocolate fudge frosting, put it in the microwave until runny and drizzled it all over to hide the problem. Just an idea for you if you have this problem too. I think the problem was the 2 minutes to boil...make sure it is just under or 2 minutes only, not any longer than that. I think I went over 2 minutes by about 20 seconds or so and that is what made it too thick. Great frosting taste overall and what I was looking form.

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LeahW

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Feb. 9, 2009

I used this frosting on a white cake and it was amazing. I poured it on while it was still warm and smoothed it with a wet spatula for an almost "fondant-like" finish. it was awesome! The only thing I would do differently would be to add a touch of brown food color, I found the natural color a little off-putting, but the flavor was great! Thanks so much :D

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Bernadette

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Jan. 27, 2009

So yummy! I added 1 tsp. of real vanilla after the cooking and cooling. Best on spice cake! Also, I think I figured out why some people got a grainy texture. You need to be sure that the brown sugar and butter come to a rolling boil before timing and also a rolling boil again after adding milk. Also, pour the caramel into your mixing bowl and then add the powdered sugar. Don't vigourously scrape the saucepan. If you do all this, you should get smooth results.

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Susan A

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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Reviewed: Dec. 29, 2008

the texture was the only reason i'm giving this 3 stars. the taste was only of powder sugar NO CARMEL flavor. and yea the other reviewers were right it's too sweet.

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manda

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Oct. 8, 2008

Followed all the directions, and while the flavor was fine...the texture was grainy.

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 30, 2008

I used less sugar (brown and powdered) based on previous reviews. This was good but still very sweet.

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BCMILLER

Cooking Level: Intermediate

Home Town: Sharon, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: May 16, 2008

Absolutely yummy although it takes a little time. But it was worth it for me and my guests - everybody loved it on the Banana Cake X from this site. Thanks!

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yogamom

Cooking Level: Intermediate

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Reviewed: May 10, 2008

Perfect. Exactly what my mom used to make...and easy! I use this to top the "Daddy's Dang Banana Cake" on this site and it is SOOO good.

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Exarmymedic

Cooking Level: Expert

Home Town: Eagar, Arizona, USA

Living In: Mountain View, California, USA

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Reviewed: Apr. 28, 2008

this frosting is so yummy! everyone loved it!

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nico

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Reviewed: Jan. 28, 2008

This frosting is awesome! It was very easy to make. The only thing I did different was added about 1/2 c. more confectioner sugar to make it a little thicker. The taste was great. I will definitely use this recipe again.

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CKuhn

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Reviewed: Jan. 1, 2008

THis is very similar to a recipe I use. I want to add that using dark brown sugar instead of light brown makes a much tastier frosting. This is wonderful on yellow cake.

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GDEEZY

Cooking Level: Expert

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Reviewed: Nov. 29, 2007

This is good but I honestly can't see how icing sugar is part of this recipe. It's already so sweet from the brown sugar, I can't imagine how sweet it would be with the icing sugar. And because of that, I used 3 tsps of flour to substitute as a thickening agent.

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Sep. 30, 2007

Excellent. Be flexible enough to add more or less milk or 10X sugar to get the right consistency depending on your use. I use a little more milk and use this as a heavy glaze for cinnamon buns.

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BAZAARBAKER

Cooking Level: Expert

Living In: Elkton, Maryland, USA

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Reviewed: Sep. 19, 2007

Positively delightful, and a little goes a long way. Very sweet, which can be your friend or your enemy depending on how you want to use this. I've found that if you boil it a little longer than two minutes after you get the brown sugar in, you get a much stronger caramel flavor. The longer you boil, the stronger the flavor is.

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Ella Fanther

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Reviewed: Aug. 5, 2007

I thought this was an excellent recipe. I added 1 tablespoon milk when beating together and the frosting turned out very smooth - very easy to spread. I put the frosting on some yellow cupcakes and they were scrumptious!

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