Best Caramel Icing Nanas Boiled Recipes

OLD TIMEY CARAMEL ICING

Steps:

• 1. Combine 3 cups sugar and milk in a heavy sauce pan on medium heat. Stir together for a few minutes. Allow to continue to heat.
• 2. While milk and sugar are heating, place a small black iron skillet on med. to med. high heat. Add the 5 tablespoons on sugar. Stir in the skillet until the sugar liquifies and then turns golden brown. It will be bubbling hot.
• 3. Now the milk and sugar should be very hot. Carefully pour in the browned sugar from the skillet. Whisk together and cook for about 15 minutes or until the mixture reached the very soft ball stage. (test by dropping a little off a spoon into a small glass of cool water. When a small soft ball forms, it's ready.)
• 4. Remove from heat and using an electric mixer, mix in 1 and 1/2 sticks cold butter...never margarine! Continue to beat until cooled to spreading consistency.
• 5. If too thick, you can thin by beating in milk a tablespoon at a time. Make sure your cake in completely cooled or this heavy icing may cause the top to split. It'll still taste super though!

OLD FASHIONED HOMEMADE CARAMEL ICING

Steps:

• Mix 3 cups of the sugar and evaporated milk in a heavy 3-quart saucepan.
• Bring to a boil over low to medium heat stirring with rubber spatula so sugar does not crystalize.
• Bring to slow boil and keep it hot.
• Caramelize the remaining 1 cup of sugar in a 10-12 inch cast iron skillet.
• Cook over medium heat, stirring constantly and scraping side of skillet with silicone spatula, until sugar begins to melt.
• Continue to cook until sugar melts and becomes syrup and turns to a medium-golden color.
• Your candy Thermometer temperature will register between 320 degrees F to 350 Degrees F.
• DO NOT SCORCH THE SYRUP
• Slowly pour the syrup into the boiling sugar and milk mixture and cook to the soft ball stage.
• This is about 238 degrees on your candy thermometer.
• Stir in butter, vanilla and baking soda .
• Pour HOT mixture into a bowl and beat with an electric mixer.
• As the mixture cools the icing will become creamy.
• This process takes about 15-20 minutes.
• Keep your eye on the icing as it has a tendency to harden up quick so don't over beat.
• Ice your cake with warm frosting.
• If it begins to harden add a 1/2 teaspoon of hot water at a time.

CARAMEL ICING (NANA'S BOILED)

Steps:

• Melt butter over low heat.
• Stir in brown sugar and salt.
• Bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from heat. Add milk and return to heat until boiling.
• Remove from heat and let cool until lukewarm.
• Add sugar and beat until smooth. If too thick, add milk by tablespoons.

CARAMEL FROSTING

Steps:

• In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved. , Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber in color. Transfer to a small bowl; cool to room temperature., Gradually beat in confectioners' sugar until frosting achieves spreading consistency.

CARAMEL ICING

Steps:

• Place the butter and brown sugar in a heavy saucepan over low-medium heat; cook and stir until the sugar dissolves and the mixture boils. Stir in the cream, return to a boil, and boil for 1 minute. Remove from the heat and cool.
• Beat in the powdered sugar until smooth.

CARAMEL FROSTING I

Steps:

• In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
• Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.