Here's the way I do a caramel frosting. It always works for me. The
minutes of boiling seems to get it right.
Caramel Frosting
1 cup firmly packed brown sugar
1/2 cup butter
2 cup confectioners' sugar
2 to 3 Tablespoons water -- optional
To make frosting: In a 2-quart saucepan over medium heat, heat brown sugar, butter
and remaining evaporated milk to a boil, stirring constantly. Boil, stirring, 2
minutes. Gradually add confectioners' sugar. If necessary, add water to give
frosting a spreadable consistency.
A place to primarily share the recipes of the unique New Mexican
cuisine but also includes other regions of the Southwest.
http://groups.yahoo.com/group/NewMexican_Cooking
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/