Now that you mention it maybe my saucepan isn't heavy enough.
Thanks
Sisi
----- Original Message -----
From: "Lisa Blankenship" <[email protected]>
To: <[email protected]>
Sent: Saturday, January 09, 2010 11:04 PM
Subject: Re: [CnD] Caramel Frosting, #2
set your stove to low heat. Stir very frequently. It really takes a lot
of stirring and low heat. Having a heavy saucepan helps too. hope this
helps. Lisa and Tater
----- Original Message -----
From: "Sisi Ben-Simon" <[email protected]>
To: <[email protected]>
Sent: Saturday, January 09, 2010 4:01 PM
Subject: Re: [CnD] Caramel Frosting, #2
I always manage to burn the sauce pan when I try to make caramel frosting.
The sugar sticks to the pot and everything burns. It's quite hopeless...
Any ideas how to avoid it? I love caramel!
Thanks
Sisi
----- Original Message -----
From: "Marilyn DeWeese" <[email protected]>
To: <[email protected]>
Sent: Saturday, January 09, 2010 7:13 PM
Subject: [CnD] Caramel Frosting, #2
Caramel Frosting, #2
1/4 pound butter
1 cup brown sugar
1/4 cup cream
4 cups confectioners' sugar
Melt butter; add brown sugar; stir and let come to a boil. Cook for 1
minute or until slightly thick. Cool slightly.
When sugar mixture has cooled, add cream and beat smooth. Stir in
confectioners' sugar and beat until of spreading consistency. Add a
little extra cream if too thick.
Frosts a 9-inch layer cake. Enjoy.
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