ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Heritage Caramel Frosting

Yield enough for one 3- layer cake


  • 4 1/2 cups sugar, divided
  • 1 1/2 cups milk
  • 3/4 cup butter or margarine, softened

How to Make It

  1. Combine 3 cups sugar and milk in a large sauce pan; cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat, and set aside.

  2. Place remaining 1 1/2 cups sugar in a 10 - inch cast - iron skillet; cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup. Add butter, stirring well.

  3. Gradually pour syrup mixture into reserved milk mixture in sauce pan. Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (240°).

  4. Remove from heat, and beat mixture at medium speed of electric mixer about 5 minutes or until thick enough to spread. Spread immediately on cooled cake.

Oxmoor House Homestyle Recipes