Caramel Frosting
Sometimes, you just need a little sweetness on the top of your sugarness. And knowing that we have our Christmas Club meetings upcoming, I know that we are going to need the recipe sooner rather than later.
Plus, this makes a wonderful end of summer addition to some wonderful ripe fruit.
INGREDIENTS:
* 3 cups packed light brown sugar
* 2 tablespoons corn syrup
* 3 tablespoons butter
* dash of salt
* 3/4 cup cream
* 1 teaspoon vanilla
In large saucepan, combine ingredients and mix well to blend. Bring to a boil; cover and cook 3 minutes. Uncover and cook to 238° on candy thermometer or until soft ball forms when dropped in cold water. Cool for 3 minutes. Beat until thick and spreadable. It should begin to lose its glossiness.
Spread on layers and over sides of cake. As you frost the cake, the frosting might become too stiff. Add a little hot water whenever necessary to make it spreadable. Dip knife or spatula in hot water to smooth frosting out if needed.
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