Caramel Frosting VI recipe

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Ingredients

1 cup brown sugar
2 tablespoons all-purpose flour
3 tablespoons butter
¼ cup milk
1 teaspoon vanilla extract
⅓ cup toasted, chopped pecans

Nutrition Info

62.2 calories
carbohydrate: 9.8 g
cholesterol: 4 mg
fat: 2.6 g
fiber: 0.2 g
protein: 0.3 g
saturatedFat: 1 g
servingSize: -
sodium: 13.9 mg
sugar: 9.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 frosting for 9x13 inch cake

Recipe Note

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

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