Helloooo sweet tooth ~ this is some serious sugar! This recipe did not turn grainy nor develop a 'crust' like other caramel frosting recipes I've tried, probably due to reheating the caramel after the addition of milk which allows any rogue sugar crystals to cook out. While the caramel sauce IS good on its own (better over ice cream.. ahem), I wanted a frosting thicker than a glaze, but without compromising that rich buttery brown sugar flavor. To achieve that, I whipped in about 1C - 1 1/2 C confectioners sugar, tasted and still found it too (confectionary) sweet. Stirring in a dollop of sour cream instead of milk took the edge off and produced the consistency I desired to top a spicy apple cake. Many thanks to Glenda for this delectable submission.
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Helloooo sweet tooth ~ this is some serious sugar! This recipe did not turn grainy nor...