Recipe by Carol
"This maple-flavored dessert icing with egg whites, brown sugar, and corn syrup is of a light butterscotch color."
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1 1/2 cups
packed brown sugar
1 1/2 teaspoons
light corn syrup
maple flavored extract
Absolutely delicious. My husband's grandmother used to make this icing over chocolate cupcakes when he was a very young child. She used vanilla instead of maple extract. Then she topped them with a chocolate rosebud. I surprised him by making the same cake recipe, and icing them with this icing. When he saw the cupcakes he had tears in his eyes and gave me a huge hug. Then he devoured lots of them in a short sitting and for days after! :) I found it was easier to just dip the cupcakes in the icing as opposed to spreading it on- it gave the cupcakes a smooth look. This tastes silky and soft and like caramel. It's just so delicious I see why it was a favorite of my hubby's family. Highly recommended over chocolate cake- the flavors were meant for each other!
this is amazing! It was just what I was looking for. I replaced the maple extract with baileys(3tbls). It was so good
Worked like a charm. I replaced the vanilla with cola flavoring to use on top of a cola cake. Excellent texture.
I used this icing for the orange drop cookies II on this site because I didn't have any icing sugar on hand...I substituted 2 tsp orange juice concentrate for the maple extract...And all that I can say is "WOW"! Very unique, reminds me of a meringue/icing mixture...Loved it! Thanks
Excellent flavour i used 2 tsp real maple syrup and omitted the corn syrup and extract. Very tasty
Very good taste! I had to cook it 9 minutes before it would peak, but it is a great frosting!
Excellent flavour. I used vanilla extract instead of maple. Really nice on yellow cupcakes.
I make it with peppermint extract instead and its a wonderful minty icing for s chocolate cake! It's amazing!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: < 1
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