Cooked Caramel Frosting

Caramel Frosting on a Kentucky Jam Cake
Diana Rattray
Ratings (23)
  • Total: 13 mins
  • Prep: 10 mins
  • Cook: 3 mins
  • Yield: For 2 or 3 layers (1 portion)
Nutritional Guidelines (per serving)
3552 Calories
99g Fat
685g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: For 2 or 3 layers (1 portion)
Amount per serving
Calories 3552
% Daily Value*
Total Fat 99g 127%
Saturated Fat 63g 313%
Cholesterol 293mg 98%
Sodium 438mg 19%
Total Carbohydrate 685g 249%
Dietary Fiber 0g 0%
Protein 6g
Calcium 683mg 53%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a cooked fudge-like frosting, perfect for a spice cake or brown sugar cake. It would be great on a chocolate cake as well. 

Use this caramel frosting to ice spice cake, a jam cake, or similar cakes. Dip the spatula in hot water if the frosting becomes firm and difficult to spread.

Ingredients

  • 3 cups brown sugar (packed, light)
  • 2 tablespoons corn syrup
  • 3 tablespoons butter
  • 1 dash of salt
  • 3/4 cup cream
  • 1 teaspoon vanilla

Steps to Make It

  1. In a large saucepan, combine ingredients and mix well to blend. Bring to a boil; cover and cook 3 minutes.

  2. Uncover and cook to 238 F on candy thermometer or until soft ball forms when dropped in cold water. Cool for 3 minutes.

  3. Beat until thick and spreadable. It should begin to lose its glossiness.

  4. Spread on layers and over sides of cake.

  5. As you frost the cake, the frosting might become too stiff. Add a little hot water whenever necessary to make it spreadable. Dip the spatula in hot water to smooth frosting out if needed.