Caramel Fudge Frosting Recipes
CARAMEL FROSTING I
I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness.
Provided by MaryKaye
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 19.2 g, Cholesterol 5.4 mg, Fat 2 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 17.9 mg, Sugar 18.9 g
FUDGE FROSTING
Just like fudge candy - only for a cake. Use a palette knife to make pretty swirls after spreading and that is the only decoration needed!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, mix granulated sugar and cocoa. Stir in milk, butter, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool 45 minutes.
- Beat in vanilla and enough powdered sugar for spreading consistency.
- Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake.
Nutrition Facts : Calories 170, Carbohydrate 32 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 28 g, TransFat 0 g
COOKED CARAMEL FROSTING
This fudgy caramel frosting is easy to make and wonderful on a spice cake. Simply made with brown sugar, corn syrup, vanilla, butter, and cream.
Provided by Diana Rattray
Categories Dessert
Time 13m
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- In a large saucepan, combine ingredients and mix well to blend. Bring to a boil; cover and cook 3 minutes.
- Uncover and cook to 238 F on a candy thermometer or until soft ball forms when dropped in cold water. Cool for 3 minutes.
- Beat until thick and spreadable. It should begin to lose its glossiness.
- Spread on layers and over sides of cake.
- Enjoy.
Nutrition Facts : Calories 391 kcal, Carbohydrate 72 g, Cholesterol 37 mg, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, Sodium 82 mg, Sugar 71 g, Fat 12 g, ServingSize 2 or 3 layers (1 portion), UnsaturatedFat 0 g
CARAMEL FUDGE FROSTING
Wonderfully rich and creamy caramel frosting. This doesn't make much, so to ice a 2-layer cake, you'll want to double the recipe. This recipe came from a dear friend in Lebanon, Virginia, in the foothills of Appalachia. She was close to 100 y/o and it had been in her family forever.
Provided by Chef Flight Attenda
Categories Dessert
Time 25m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Cook sugar with cream in saucepan until it forms a soft ball when dropped in cold water (approx 234-240 degrees on candy thermometer).
- Add butter and vanilla.
- Remove from heat, stir until it has cooled and gotten to spreading consistency.
Nutrition Facts : Calories 1707, Fat 37.3, SaturatedFat 23.3, Cholesterol 115.9, Sodium 492.8, Carbohydrate 340.4, Sugar 317.8, Protein 13.1
CARAMEL FROSTING
Creamy caramel frosting puts the crowning touch on spiced cupcakes and other scrumptious flavors. Our Test Kitchen's recipe is rich with spreadable goodness.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/3 cups.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 118 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
CARAMEL FUDGE ICING
Make and share this Caramel Fudge Icing recipe from Food.com.
Provided by cookalot 2
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Boil first 3 ingredients to soft ball stage.
- Add butter.
- Cool to lukewarm.
- Add vanilla.
- Beat until right consistency.
- Thin with a little cream if too thick.
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- Add the butter, brown sugar, sweetened condensed milk and golden syrup/corn syrup to a medium saucepan over low heat.
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- Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
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- In a large saucepan place the condensed milk, sugar, butter, golden syrup/corn syrup and salt. Heat gently on low heat, stirring until all the sugar has dissolved. Continue stirring the fudge constantly on low or low-medium heat until it’s simmering and has thickened and coats the back of a spatula/spoon – this will take about 3-5 minutes. Keep an eye on the stove at all times and adjust the heat, if necessary, so the mixture won’t burn.
- Once the fudge has thickened, remove it from the heat. From this point on, work as quickly as possible, because the mixture will harden pretty quickly. Add the white chocolate and whisk until all the chocolate has melted.
- Transfer the fudge mixture into prepared pan. Allow the fudge to cool slightly at room temperature, then cover the pan and leave it to set in the fridge for at least 4 hours. Once the fudge has set, cut it up in pieces (I recommend small pieces because the fudge is very rich) and serve.
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