Caramel Frosting VI Recipe -
Caramel Frosting VI Recipe
  • READY IN 40 mins

Caramel Frosting VI

Recipe by  

"This is an excellent caramel glaze frosting sprinkled with toasted pecans. Makes enough frosting for a 9x13 cake."

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Ingredients Edit and Save

Original recipe makes 1 frosting for 9x13 inch cake Change Servings
  • PREP

    30 mins
  • COOK

    5 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 08, 2007

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.

Most Helpful Critical Review
Sep 08, 2007

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 problem I had is that it's NOT frosting! It's much more like a glaze (even more so than other caramel frosting recipes I've seen). It's fine for, say, a caramel filling or for a glaze for a Bundt cake, but it's not really a frosting.

Jan 02, 2003

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

Apr 15, 2006

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!

Oct 11, 2004

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 pan and hit the cake it 'set', so I had to 'pat' it on in chunks. The second time, I beat it 1 1/2 minutes: it poured down my Pumpkin bundt cake and set very nicely in a thick glaze. Don't be fooled by the liquid/honey consistancy: it will start to set as soon as it leaves the hot pan. The only reason I gave it four stars, not five, is that it cracked and crumbled when the cake was cut. It was easy and very VERY yummy.... I'll make it again, I'm just not to sure for what!

Jan 02, 2003

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

Sep 08, 2013

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 extra butter when I made it. It was perfect! Just the right consistency after it set up on the cake. It seemed really gooey when I first put it on, and I thought "Oh well, caramel sauce is really good." But after a few hours, it had set up just perfect. I can't keep my hands off of it! Great flavor, great consistency, great amount for a topping. Definitely a keeper! I skipped the nuts, also, mostly out of economics.

Aug 27, 2012

Used this on butter bundt cake. Delicious!


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  • Calories
  • 62 kcal
  • 3%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 14 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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