Caramel Frosting I

1. 1

   Sprinkle 1/2 cup sugar in a shallow, heavy 3 1/2 quart Dutch oven; cook over medium heat, stirring constantly, until sugar melts (sugar will clump) and syrup is light golden brown.

2. 2

   Remove from heat.

3. 3

   Combine remaining 2 1/2 cups sugar and flour in a large saucepan, stirring well; add milk, and bring to a boil,stirring constantly.

4. 4

   Gradually pour about one-fourth of hot misture into caramelized sugar, stirring.

5. 5

   constantly; add remaining hot mixture (mixture will lump, but continue stirring until smooth).

6. 6

   Return mixture to heat; cover and cook over low heat 2 minutes.

7. 7

   Uncover and cook, without stirring, over medium heat until a candy thermometer reaches 238 degrees.

8. 8

   Add butter, stirring to blend.

9. 9

   Remove from heat, and cool, without stirring, until temperature drops to 110 degrees (about 1 hour).

10. 10

    Add vanilla, and beat with a wooden spoon or at medium speed of an electric mixer, until of spreading consistency (about 20 minutes).

* Per serving · 4 servings · Values may vary.

No additional tips available.