"Very easy caramel frosting - extra good with date cake" — Helen D'Ath
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I was curious about the disparity of reviews, so figured I'd give it a try. I couldn't get this recipe to work. Followed the recipe exactly, timed the boiling, stirred often, used a stand mixer to beat--ended up with a hardened candy-like mess. Had to soak the saucepan and mixing bowl for hours to remove the hardened sugar. Maybe you need to boil it for less time, just until it reaches a certain stage. If it turned out well for you, please give details!
Made this for a cake to be used in a church bake sale. It does not work. We tried making it over and over and still it did not work!! If you are wanting to make this, I highly suggest you find another recipe!!!
Wonderful! I used it as fronsting for the "Apple cake and butter sauce"- it turned out great. After I had put it in the mixer, it was a little thick so I added an additional 1/4 cup of milk and it was perfect. Thanks for the great recipe!
I did the same thing as the reviewer below, and ended up with the same hardened, candy-like mess in my mixing bowl that I had to soak for hours to remove. (Perhaps you're supposed to use a hand-held, and beat it in the pan in which it was boiled??) But I made a second batch, and only boiled it for 3 or 4 minutes (and didn't beat it), and it turned out fine - poured it directly from the pan onto the cake and didn't have a problem. It is delicious, so I had to give it three stars :-)
I'll bet you a million dollars the writer of this recipe meant "Boil for 2 minutes". Give that a shot before you get all hot and bothered :)
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel Frosting VII
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 35
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