Caramel frosting on a chocolate cake has always been my mother-in-law’s preferred birthday dessert. Caramel frosting on a spice cake has long been my dad’s favorite treat. So, over the years, I have had many occasions to try various recipes, and this recipe for caramel frosting always brings rave reviews. It’s the only one I make any more.
Do not let the words “candy thermometer” scare you off. For years, I avoided recipes that required this tool, only to find it is so easy to use and makes for a perfect finished product. If you don’t have a candy thermometer, the baking aisle of your grocery store probably carries an inexpensive one. You will want a thermometer that clips onto the side of the pan.
Click HERE for the recipe for delicious, one-bowl, chocolate cake perfection!
- 2 cups (400g) light brown sugar
- 1 cup (240ml) heavy cream
- 3 tablespoons (42g) butter
- 1 teaspoon vanilla
- 1½ tablespoons rum (optional)
In a heavy saucepan, cook the sugar and cream over medium heat until the mixture begins to simmer. Cover, reduce heat to low, and simmer for 2 minutes. Uncover and cook, stirring occasionally, until the temperature on the candy thermometer reaches 238℉.
Remove from the heat and drop the butter on top, but do not stir. Let sit for about an hour or until mixture is approximately 110℉. Add vanilla and rum. Beat until frosting reaches a spreadable consistency. (If the frosting does not thicken, chill briefly and beat again. If you lost track of time－as I have many a time－and the frosting has chilled too much, warm slightly and beat again.)
Store in a container until ready to use, placing plastic wrap directly against surface. Keep at room temperature for up to 1 week or in the refrigerator for up to 3 weeks. If refrigerated, bring to room temperature and stir prior to frosting your cake.
•This recipe will make about 3 cups of frosting, which is plenty to frost a two-layer cake.
•Sometimes I decorate the top of the cake with caramel Hershey’s Kisses as a clever tie-in to the cake recipe.
This is a revised version of a Joy of Cooking recipe.