|Nutritional Guidelines (per serving)|
|Servings: For 2 or 3 layers (1 portion)|
|Amount per serving|
|% Daily Value*|
|Total Fat 99g||127%|
|Saturated Fat 63g||313%|
|Total Carbohydrate 685g||249%|
|Dietary Fiber 0g||0%|
|*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.|
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.
- 3 cups brown sugar (packed, light)
- 2 tablespoons corn syrup
- 3 tablespoons butter
- 1 dash of salt
- 3/4 cup cream
- 1 teaspoon vanilla
In a large saucepan, combine ingredients and mix well to blend. Bring to a boil; cover and cook 3 minutes.
Uncover and cook to 238 F 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 the spatula in hot water to smooth frosting out if needed.