Caramel Frosting VI

Caramel Frosting VI


"This is an excellent caramel glaze frosting sprinkled with toasted pecans. Makes enough frosting for a 9x13 cake."
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40 m servings 62 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a shallow 6-inch saucepan, thoroughly mix brown sugar and flour. Stir in butter and milk, and cook over medium-high heat until mixture comes to a rolling boil. Boil exactly 1-1/2 minutes.
  2. Remove from heat. Allow to cool 5 minutes. Beat with a wooden spoon until mixture begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.
  3. Immediately pour caramel frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle top of cake with toasted pecans. Frosting will set up completely in a few hours.


  1. 76 Ratings

Most helpful positive review

This was delicious - just what I was looking for to top off a not-too0sweet spice cake. Thanks so much!

Most helpful critical review

I had no problems with executing the recipe at all: the directions were clear and simple. The resulting frosting was a little too sweet, but not enough to make it overpoweringly sweet. The probl...

This was delicious - just what I was looking for to top off a not-too0sweet spice cake. Thanks so much!

VERY good! Great on Southern Praline Pecan Cake. Will try this on Sticky Toffee Pudding. Great with or without the added pecans & quickly hardened to a nice smoothe finish.

Perfect glaze to use atop Fresh Apple Cake II. Using the whip attachment on my mixer instead of hand-mixing made this recipe even easier. Thanks!

This tasted like brown sugar fudge: everyone thought so! It also has a sweet aroma. I followed the directions exactly. The first time I beat the frosting for 2 minutes. As soon as it left the ...

Yum! It was the perfect topping to Fresh Apple Cake II from this website. Made it for a church potluck. Since I noticed that people had said that it got a little hard, I added about 1 tsp extr...

Excellent! I used it to top a plain boxed cake mix. I served lite vanilla ice cream. My desert was a real hit

Used this on butter bundt cake. Delicious!

YUMMY! I used Splenda Brown Sugar Blend and almond milk. I used it for pumpkin good! Thank you for the wonderful recipe!

I followed the directions and it came out great! Very yummy. Even my husband (who CLAIMS not to like camamel) Ate it up! I will make this again!