Caramel Frosting

As I have mentioned before, I seem to be the family holder of recipes. I do have my great-grandmother’s recipe cards. I did jot down a few important recipes over the phone in the 20 or so years I have not lived with my mom. Now, I do get the occasional call for a recipe or an email.

My sister wrote one such email the other day asking after the recipe box. She needs a number of recipes. The following is one of them. Now, here is the thing.

This IS the right recipe and it does work…except when it doesn’t. I am not sure why–magic? timing? witchcraft?. And of course, none of us who have sat through a long meal with Nini presiding in hopes of getting a slice of her caramel cake at the end will ever be quite satisfied with it. The frosting really is the important part, but if you need to know…it goes on a basic 1-2-3-4 cake.

Caramel Frosting

2 cups granulated sugar
3/4 cup milk
1/2 cup granulated sugar (melted)
1 tsp vanilla extract
2 tbsp butter
1/4 tsp salt

Put the 2 cups sugar, salt and 3/4 milk in saucepan, stir until well-mixed and bring to a boil. In another dry pan, but the 1/2 cup sugar and melt while the other mixture is coming to the boiling point. When a golden brown, add to first mixture (take off fire while adding). Cook to soft ball stage, add butter and vanilla. Cool and beat until thick enough to use.

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