Prep 0 mins
Cook 30 mins
Got this recipe from my grandmother. It can be alittle tricky to make if you don't pay attention to the temp. but, it's great.
- Sprinkle 1/2 cup sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown.The sugar will start to clump, this is normal, just keep stirring.
- Combine reamaining 2 1/2 cups sugar, milk, beaten egg, and salt, stirring well, stir in the butter. Stir mixture into carmelized sugar, the mixture will lump again, just keep stirring.
- Cook over medium heat stirring frequently, until a candy thermometer registers at 230F, this takes about 15-20 minutes, but don't rely on the time! Check the thermometer!)Cool mixture 5 minutes.
- Beat mixture with a WOODEN spoon to almost spreading consistency. The mixture will cool and thicken quickly at this point. Spread on a cooled cake.
This is a very sweet and good tasting caramel frosting. I gave it 4-stars rather than 5-stars because I spent over an hour making the frosting. It seemed interminably long to me compared to the usual confectioners sugar buttercream frosting recipes I make. I used a candy thermometer to make sure I got to the correct temperature. The nice thing about this recipe is that it uses ingredients that you most likely have in your kitchen.
Fabulous! It tastes like the caramel frosting that my great-grandfather's housekeeper made. Mrs. Johnson died before I could get the recipe and I have been trying to find one that was as delicious as hers. The texture is also as I remembered. Mom remembered that Mrs. Johnson used cream so I made that change. Thank you!!!