Does anyone know how to make a caramel icing by cooking sugar in a iron skillet?!
Does anyone know how to make a caramel icing by cooking sugar in a iron skillet?
I am looking for an icing recipe that is very old. You almost burn white sugar in an iron skillet and from there, I don't know. I know with other ingredients it turns into this beautiful caramel icing that is thick and sets up, but doesn't harden. It is still gooey when you cut into it.
Answers:
MSG URL: http://www.recipelink.com/msgid/0076175...
SUSSIE'S FAMOUS CARAMEL CAKE
This is the one and only Caramel Cake that received rave reviews in Southern Lady's "Taste of the South" Spring 2005 magazine. Sussie's rich yellow butter cake is baked to perfection, then she adds her famous Caramel icing. She still makes her caramel icing in a cast-iron skillet the way her grandmother did. Then topped with real Southern Pecans.
I think if you caramelize butter (reduce water in butter by heating till golden brown) add sugar to caramelized butter and cook slowly at a high heat you get what you are after. hints medium to high heat and constant stirring. the more sugar the harder the set
CARAMEL FROSTING
3 c. sugar
1 1/2 c. milk (Pet milk)
1 tbsp. Karo syrup
1/4 c. sugar (extra) in skillet
1 1/2 stick of butter after above cook
Combine ingredients in saucepan. Cook over medium heat until mixture boils. Place 1/4 cup sugar in skillet, brown until it's as golden color, add to above mixture. Boil under medium heat until a small ball forms by testing in a cup of cold water. Add butter after taking off heat. Beat until creamy, spread on cake.
Try this one,
Ingredients:
1 cup dark brown sugar
3 tablespoons shortening
2 tablespoons butter
1/3 cup milk
powdered sugar - as required.
Directions:
1. In a saucepan, melt the brown sugar.
2. Add the shortening, butter and milk until well mixed.
3. Bring to a boil for 3 minutes. Cool. Beat in powdered sugar until desired spreading consistency.
Hope this helps.
to be honest with you, maybe its your pot. Ive made plenty of caramel sauces or just plain caramel and ive always done so in a copper pot or stainless steel pot. plus it really helps to have a candy thermometer so that you know just what temperature to stop the cooking process.
The quickest way to make caramel is to simmer a can of condensed milk. It literally turns to caramel!
Well, I make caramel by putting granulated sugar (white cane sugar) in a metal pot, then I add some water and about a teaspoon of lemon juice, stir constantly until the sugar dissolves, add about 2 tablespoons of butter stir until the butter melts. Do not allow the mixture to boil, but slight bubbling is good, do not over cook it, as soon as the mixture is a light golden brown take it off of the heat. IF YOU DONT TAKE IT OFF THE HEAT AT THAT POINT THE CARAMEL CONTINUES TO COOK AND WILL EVENTUALLY BURN EVEN OFF OF THE HEAT!!!! burnt sugar is hard to clean out of pans and it smokes and smells bad, not to mention it will set off your smoke alarm! good luck, there should also be some more exact recipes online with actual ratios, but you can eyeball the amount that you desire to have as an end result!
Yes I always do great one,after u burn the sugar, in a fast move mix it with a can of cooking cream, and it will turn into a very bronze delicious caramel
I just put 5 tablespoons of white sugar in a frying pan (the best would be a copper pan but it's very expensive) with 1 tablespoon of water plus 5 drops of lemon. Fire very slowly without stirring until it starts to change colour, then turn off the fire, stir for a moment and pour in a strong plate greased with butter. It becomes like brown glass. Pay attention not to injure your hands with the liquid sugar that is very hot... A kiss from Italy (and sorry for my poor english)!