Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Favorite Caramel Frosting




Source of Recipe


unknown


List of Ingredients




3 cups sugar, divided
3/4 cup milk
1 egg, beaten
1 pinch salt
1/2 cup butter or margarine, cut up


Recipe



1 Sprinkle 1/2 cup sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Combine remaining 2 1/2 cup sugar, milk, beaten egg, and salt, stirring well; stir in butter. Stir butter mix into hot caramelized sugar. ( The mix will tend to lump, becoming smooth with further cooking.) Cook over medium heat, stirring frequently, until a candy thermometer registers 230�F (about 15-20 minutes). Cool 5 minutes. Beat with wooden spoon to almost spreading consistency (about 5 minutes), and spread on cooled cake.
2 Makes 2 1/2 cups



Ready in: 30 minutes