Caramel Pecan Frosting Recipe 415

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.

CARAMEL PECAN CAKE AND ICING

Steps:

• For the cake:
• Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
• Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
• For the Icing:.
• Cook 3/4 cup of sugar in a cast iron skillet until brown. Stir constantly. Melt 3 cups sugar in milk.
• Add milk mixture to caramelized sugar Cook until it forms a soft ball. Remove from heat & add margarine.
• Beat until it cools & loses gloss. Spread between cake layers and frost the cake with it fast before it starts to set up.
• To Decorate:.
• Layer the pecans between the layers of cake and arrange them on the top and sides of the cake.

CARAMEL PECAN CAKE

Steps:

• cream butter, add sugar and fresh lemon juice.
• cream until light and fluffy --
• add eggs, one at a time, mixing well after each addition.
• combine baking soda to sour cream; sift flour twice with salt.
• turn mixer onto low speed and alternately add sour cream and flour to batter.
• add flavorings --
• pour batter into a greased and floured bundt or tube pan.and bake at 325* for 1 1/2 hours.
• to prepare icing:.
• in a heavy saucepan, mix 2 cups sugar, beaten egg, butter and milk --
• put on low fire and let come to a slow boil --
• in a small black iron skillet, melt remaining 1/2 cup sugar and let cook until brown and runny.
• add this to sugar mixture and continue to cook until the temperature reaches the soft ball stage.238*.
• you must cook this slowly to prevent the milk from scorching.
• remove from fire and let cool slightly.; then add salt and flavorings.
• beat until icing reaches a spreading consistency.
• ice on cooled cake.
• sprinkle top with chopped pecans.

CARAMEL PECAN BROWNIES

Steps:

• In a large bowl, combine the cake mix, butter and 1/3 cup milk. Spread half of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes., Meanwhile, in a microwave, heat caramels and remaining milk, uncovered, on high for 2-3 minutes or until caramels are melted; stir until smooth. Pour over crust. Sprinkle with pecans and chocolate chips. Drop reserved cake mixture by tablespoonfuls over the top. , Bake for 10 minutes; remove from the oven and smooth top. Bake 10-15 minutes longer or until top appears dry and is lightly browned. Cool on a wire rack. Cut into bars.

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-PECAN FROSTING RECIPE - (4.1/5)

Steps:

• Melt butter in a medium saucepan over medium heat. Add brown sugar. Cook 3 minutes; stir constantly with a whisk. Add milk, 1 tablespoon at a time; cook 3 minutes, stirring constantly. Cool. Stir in vanilla. Combine butter mixture and powdered sugar in a bowl; beat at high speed of a mixer until smooth. Frost cake as directed; sprinkle with pecans.