Caramel Frosting

Ingredients

• ½ cup of sugar
• a few tablespoons of boiling water

Method

1. 1

   Caramelize the sugar; then add boiling water to create a thin dark syrup.

2. 2

   Substitute about 2 tablespoons of this syrup in place of 2 tablespoons of water in the vanilla frosting recipe.

Nutrition per serving

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 30. The excerpt below is the record exactly as published.

cups of sugar for 20 minutes. Add the apricots and cook for 25 minutes. The pineapple holds its shape, but the apricots soften, and the mixture has the consistency of thick jam. Seal while hot in clean sterilized jars. This recipe makes a httle over 3 pints. VANILLA FROSTING }/g teaspoon salt. }/2 teaspoon vanilla. 1 cup sugar. 4 tablespoons cold water. 1 egg white. Put the sugar, water, and unbeaten egg white into the upper part of a double boiler. Have the water in the lower part boiling. Commence beating the mixture with a Dover beater at once and beat constantly while it cooks for about 7 or 8 minutes. It should then look just like ordinary boiled frosting and should be almost thick enough to spread. Take it from the stove and continue to beat about 5 minutes or until it has thickened. This is sufficient to ice a three- layer cake on the tops. If the icing is not sufficiently cooked place it in the double boiler and recook for a short time; or, if it is too stiff, add a small quantity of water and cook again. CHOCOLATE FROSTING Melt 2}/2 ounce squares of chocolate and pour into the vanilla frosting just before removing it from the stove. Beat until thick and then spread. CARAMEL FROSTING Caramelize }/2 cup of sugar; then add a few tablespoons of boiling water

Cook this with the app: pantry check, scaling, and the assistant.