German Chocolate Cake Topping - King Arthur Flour

This was in a magazine that I received in the mail from King Arthur Flour.

• Ready In: 10 mins
• Yields: 1 batch of icing

Ingredients

• 1  cup light brown sugar
• 1  tablespoon  Clear Jel, instant, available through King Arthur Flour
• 1⁄4 teaspoon salt
• 4  tablespoons unsalted butter
• 1⁄2 cup half-and-half (or milk)
• 2  tablespoons light corn syrup
• 1  teaspoon vanilla extract
• 1⁄8 teaspoon  butter pecan flavoring (or pralines & cream flavoring) (optional)
• 1 1⁄2 cups coconut, shredded (sweetened or unsweetened, toasted)
• 1 1⁄2 cups pecans, chopped, toasted

Directions

1. Whisk together the brown sugar, Clear jel and salt until thoroughly combined.
2. Melt the butter in a medium-sized saucepan; stir in the milk or haft & half, sugar mixture and corn syrup. Bring to a simmer and cook gently, stirring constantly, until the sugar is dissolved and the mixture thickens slightly.
3. Remove from the heat and stir in the vanilla, flavor, coconut and pecans. Spread on cooled cake.