Old Fashioned Caramel Icing Recipes

CREAMY CARAMEL ICING

Steps:

• In a bowl, combine ⅓ cup shortening, ¼ cup hot milk, confectioners' sugar, and vanilla and beat until smooth, about 2 min. Set aside.
• In a saucepan, boil together 1 tablespoon shortening, ½ cup cold milk, corn syrup and brown sugar until temperature reaches 235°F (soft-ball stage) on a candy thermometer, about 10 minutes.
• Pour the boiled mixture over over shortening mixture and beat until smooth and creamy, about 2 minutes. If icing isn't smooth enough, add 1 tablespoon hot water.

OLD FASHIONED CARAMEL ICING

Steps:

• In a medium saucepan, over low heat, melt the butter and brown sugar until they're incorporated. Increase the heat to medium-high and stir in the milk.
• Bring to a boil and cook for 2 minutes.
• Remove from the heat and whisk in the icing sugar and vanilla. Whisk vigirously until completely smooth.
• Immediately pour over cake and let set for about five minutes.

LIZZIE'S OLD FASHIONED COCOA CAKE WITH CARAMEL ICING

Steps:

• Preheat the oven to 350 degrees F. Grease and lightly flour two 9-inch cake pans
• For the cake: Sift together the flour, cocoa, baking soda, baking powder and salt and set aside. With an electric mixer, cream the butter and sugar until fluffy, about 5 minutes. Add the eggs and vanilla and beat on high speed for 3 minutes. Add the flour mixture in stages with 1 1/3 cups water, beginning and ending with the flour.
• Divide the batter evenly between the pans and bake for 30 to 35 minutes. Turn the layers out onto racks that have been sprayed with cooking spray.
• For the caramel icing: Mix 3 cups of the sugar and the milk in a heavy 3-quart saucepan. Bring slowly to a boil and keep it hot. Caramelize the remaining cup of sugar in an iron skillet. Do this by cooking over medium-high heat and stirring and scraping the pan with a flat-edged spatula as the sugar melts. Continue to cook until the syrup turns to medium or dark brown in color. This occurs at about 320 degrees F to 350 degrees F on a candy thermometer. Do not scorch the syrup. Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 238 degrees F. Add the butter, vanilla extract and baking soda.
• Pour the hot mixture into the bowl of an electric mixer and beat as it cools until the icing is creamy, 15 to 20 minutes. Watch the icing because it will go from runny to too thick very quickly. Spread on the cake layers while the icing is still warm. If it becomes too stiff, add a few drops of hot water.

OLD FASHIONED HOMEMADE CARAMEL ICING

Steps:

• Mix 3 cups of the sugar and evaporated milk in a heavy 3-quart saucepan.
• Bring to a boil over low to medium heat stirring with rubber spatula so sugar does not crystalize.
• Bring to slow boil and keep it hot.
• Caramelize the remaining 1 cup of sugar in a 10-12 inch cast iron skillet.
• Cook over medium heat, stirring constantly and scraping side of skillet with silicone spatula, until sugar begins to melt.
• Continue to cook until sugar melts and becomes syrup and turns to a medium-golden color.
• Your candy Thermometer temperature will register between 320 degrees F to 350 Degrees F.
• DO NOT SCORCH THE SYRUP
• Slowly pour the syrup into the boiling sugar and milk mixture and cook to the soft ball stage.
• This is about 238 degrees on your candy thermometer.
• Stir in butter, vanilla and baking soda .
• Pour HOT mixture into a bowl and beat with an electric mixer.
• As the mixture cools the icing will become creamy.
• This process takes about 15-20 minutes.
• Keep your eye on the icing as it has a tendency to harden up quick so don't over beat.
• Ice your cake with warm frosting.
• If it begins to harden add a 1/2 teaspoon of hot water at a time.

CARAMEL FROSTING I

Steps:

• In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
• Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.

CARAMEL ICING

Steps:

• Place the butter and brown sugar in a heavy saucepan over low-medium heat; cook and stir until the sugar dissolves and the mixture boils. Stir in the cream, return to a boil, and boil for 1 minute. Remove from the heat and cool.
• Beat in the powdered sugar until smooth.

GRANDMA'S CARAMEL FROSTING

Steps:

• Combine brown sugar, milk, and butter; bring to a full boil and cook for exactly 2 minutes. Remove from heat; add baking powder and vanilla. Beat until thick enough to spread.

CARAMEL FROSTING

Steps:

• In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved. , Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber in color. Transfer to a small bowl; cool to room temperature., Gradually beat in confectioners' sugar until frosting achieves spreading consistency.

CREAMY CARAMEL FROSTING

Steps:

• In a heavy saucepan, combine the brown sugar, butter and milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners' sugar until frosting achieves spreading consistency.

CARAMEL ICING (NANA'S BOILED)

Steps:

• Melt butter over low heat.
• Stir in brown sugar and salt.
• Bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from heat. Add milk and return to heat until boiling.
• Remove from heat and let cool until lukewarm.
• Add sugar and beat until smooth. If too thick, add milk by tablespoons.