Burnt Sugar Icing Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Sep. 14, 2005
My recipe for Burnt sugar Icing is very similar as this one. For those who want to try this in the future, and read the latter reviews, the seizing up of the caramel is normal. You have to bring it back to a boil and redissolve the caranel, then continue with the recipe. Also add a tablespoon of light corn syrup with the milk and sugar to help with early crystalization, which leads to graininess. I like this recipe better than what most people consider caramel icing, which is really penuche. (nothing against penuche, that is yummy also) This technique has a true caramel flavor. Hope this helps everyone. ;-)
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Reviewed: Feb. 14, 2005
It sounded interesting, but this was awful - like a previous reviewer, my sugar seized up as soon as I added the boiling water. I thought adding the other ingredients (ie more liquid) would alleviate the problem, but the whole thing become one huge hard rock! I now have brittle instead of icing. I think the trick is not to over-caramelize the sugar - add the water BEFORE the sugar melts and recrystalizes. Once the crystals form, you're in trouble.
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Reviewed: Dec. 13, 2003
My mother used this icing for her irish potato cake and I lost it. I'm so glad to have found it again. This community is great!
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Reviewed: Apr. 17, 2002
This was a disaster. I followed the directions EXACTLY and when I added the 1/4 cup boiling water, the sugar immediately clumped together, became rock hard and stuck to the pan. Don't know the trick to this but I wouldn't try it again.
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Reviewed: Dec. 15, 2000
This is a old family favorite...The recipe was lost for years after a great aunt death..I'm thrilled to have it again!
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