Caramel Icing

Yummy Caramel Frosting

approx. 1 cup light brown sugar

1/2 cup heavy cream

3 tablespoons butter

1 teaspoon vanilla

2-3 c. powdered sugar

In a heavy saucepan, cook sugar and cream over medium heat until mixture begins to simmer. Cover, reduce heat to low, and simmer for two minutes. Uncover and cook, stirring occasionally, until the temperature on the candy thermometer reaches 238 degrees.

Remove from heat and drop butter on top, but do not stir. Let sit for about an hour or until mixture is approximately 110 degrees. Add vanilla and powdered sugar. Beat until frosting reaches a spreadable consistency. (If the frosting does not thicken, chill briefly and beat again. If you lost track of time–as I have many a time!–and the frosting has chilled too much, warm slightly and beat again.)

Store in a container until ready to use, placing plastic wrap directly against surface. Keep at room temperature for up to one week or in the refrigerator for up to three weeks. If refrigerated, bring to room temperature and stir prior to frosting your cake.

This recipe will make about three cups, plenty to frost a two-layer cake.