Well, hello friends! Today is a rainy day here in North Texas and I am not complaining. Anytime Texas gets rain is a good day, except if you are making homemade candy or frosting. If I had been making my Old Fashioned Caramel Icing today the humidity might just have made it take a tad bit longer to set up and I might have had to add powdered sugar to it too. Good news is that I made the homemade cocoa cake last week and the frosting too.
As you can see by this photo this is a great, creamy, easy to spread homemade caramel icing recipe. This is an adaptation from the recipe which I found on Food Network, I changed out the regular milk for evaporated milk and added a splash more vanilla. I really am so happy with the results. Before we proceed any further with this recipe though, there are a few Kitchen utensils that you will need.
One you will need a cast iron skillet and candy thermometer for this recipe. You will find other recipes that will give you different ingredients and methods for making homemade Caramel Icing. But this recipe truly works. There is no water added or lemon juice. Stick to these ingredients and method and you will be successful.
Three You will have to stir the icing over medium heat for longer than you want to.
If you are still with me whoohoo! If you are not, I totally understand. Just go to the store and buy a can of Caramel icing and enjoy!
So here we go!
Photos first followed with Caramel Icing recipe. If you have any questions please shoot me an email and I will clarify anything that I have not included in the printable recipe.
1 cup of sugar in cast iron skillet to begin caramelizing.
Did you know that there is a science behind making caramel? Yep! Read all about it right here in Fine Cooking.
White sugar is transforming.
White sugar has melted and NOT scorched! Key is to keep stirring over a moderate heat with a silicone spatula.
To see a short video of how I made Caramel frosting visit my Instagram account and click on Stories.
- 4 cups sugar
- 1 cup evaporated milk
- 1 stick (1/2 cup) butter
- 1 teaspoon vanilla extract
- 1/8 teaspoon baking soda
- Mix 3 cups of the sugar and the milk in a heavy 3-quart saucepan.
- Bring slowly to a boil and keep it hot.
- Caramelize the remaining one cup of sugar in an iron skillet.
- Do this by cooking over medium heat while stirring and scraping the pan with a flat-edged spatula as the sugar melts.
- Continue to cook until the syrup turns to medium or dark brown in color. This occurs at about 320 degrees F to 350 degrees F on a candy thermometer.
- Do not scorch the syrup.
- Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 238 degrees F.
- Add the butter, vanilla extract and baking soda.
- Pour the hot mixture into a bowl and beat with an electric mixer as it cools until the icing is creamy, 15 to 20 minutes.
- Watch the icing closely because it will go from runny to too thick very quickly.
- Spread on the cake layers while the icing is still warm.
- If it becomes too stiff, add a few drops of hot water.
Thank you for joining me today and I truly hope that you will enjoy this recipe as much as I do. You know it would be so tasty on an apple cake too, especially if you have fresh apples from the Farmers Market or from your own apple Orchard!