Old-Fashioned Caramel Icing
Old-Fashioned Caramel Icing
This is the classic icing that is spread onto yellow layers to make the Delta Caramel Cake. It’s a laborof love to make, and it is delicious. For the faint of heart, opt for Quick Caramel Icing
Ingrediënten
Makes: 4 Cups; Enough To Frost A 3-Layer Cake
- 3 cups granulated sugar divided use
- 1 cup evaporated milk
- ÂĽ teaspoon salt
- ½ cup 1 stick unsalted butter
- 1 teaspoon vanilla extract
Instructies
- Place 2½ cups of the sugar, the evaporated milk, and salt in a large heavy saucepan over medium heat.
- Stir constantly until the mixture boils and the sugar has dissolved, and continue to stir and let the mixture boil for 3 minutes.
- Remove the pan from the heat.
- Place the remaining ½ cup sugar in a small cast-iron skillet over medium heat.
- Let the sugar caramelize—turn from granulated into a deep golden brown—without stirring, 4 to 5 minutes.
- When the mixture is just deep golden, remove it from the heat.
- Do not let it become dark brown.
- The heat in the skillet continues to cook the sugar, so if you let it get dark, it will burn.
- (If this happens, remove the skillet from the heat, let it cool completely, and clean the skillet. Repeat the process with a clean skillet and ½ cup granulated sugar.)
- Stir about ½ cup of the sugar and evaporated milk mixture into the hot caramelized sugar to bring the heat down.
- Then pour the contents of the iron skillet back into the saucepan with the remaining sugar and evaporated milk mixture.
- Stir until incorporated.
- Add the butter and vanilla, and stir until the butter melts and the mixture is smooth.
- Place the saucepan into a large bowl filled with 2″ of ice water.
- Stir the icing with a wooden spoon until it cools and thickens, 4 to 5 minutes.
- You don’t want the icing to thicken too much or it will be difficult to spread.
- When it is of a spreadable consistency, nearly as thick as peanut butter, remove the pan from the ice water bath.
- Frost the cake quickly.
- The icing will harden as it cools.
