This old-fashioned caramel icing recipe is perfect on spice cake, chocolate cake, and cupcakes. It's a boiled frosting that has the creamy texture of brown sugar fudge!
In a bowl, combine ⅓ cup shortening, ¼ cup hot milk, confectioners' sugar, and vanilla and beat until smooth, about 2 min. Set aside.
In a saucepan, boil together 1 tablespoon shortening, ½ cup cold milk, corn syrup and brown sugar until temperature reaches 235°F (soft-ball stage) on a candy thermometer, about 10 minutes.
Pour the boiled mixture over over shortening mixture and beat until smooth and creamy, about 2 minutes. If icing isn't smooth enough, add 1 tablespoon hot water.
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Notes
Nutrition Estimate for full 2 cups of frosting.This wonderful recipe goes with my Spice Cake.