This classic caramel icing recipe hails from a 1925 household account book, often used as both a ledger and recipe journal. Caramel icing was a staple in early 20th-century American kitchens, celebrated for its rich, buttery flavor and nostalgic appeal. It’s made by cooking sugar until caramelized and combining it with milk and butter to create a smooth, creamy topping that pairs perfectly with vanilla or spice cakes. The handwritten note suggests it was cherished for its simplicity and flavor, making it a timeless favorite for birthdays and family gatherings.
Ingredients
- 2 cups brown sugar
- ½ cup sweetened condensed milk (or whole milk if preferred)
- ½ cup butter
- ½ tsp vanilla extract
Instructions
Step 1: Combine Ingredients
- In a saucepan, mix the brown sugar, sweetened condensed milk, and butter.
Step 2: Boil
- Bring the mixture to a boil over medium heat. Stir constantly to prevent burning. Boil for about 5 minutes until thickened.
Step 3: Flavor and Cool
- Remove from heat and stir in vanilla extract. Let cool slightly before using.
- If the icing hardens too quickly, add a splash of milk and stir gently to loosen.
Tips
- Use evaporated milk for a richer taste.
- Add a pinch of salt to balance the sweetness.
- Try maple extract instead of vanilla for a unique twist.
- For a fluffier texture, beat the icing while it cools.
Nutrition
Calories: 217kcalCarbohydrates: 51gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.02gCholesterol: 4mgSodium: 98mgPotassium: 101mgFiber: 0.1gSugar: 47gVitamin A: 34IUVitamin C: 0.3mgCalcium: 87mgIron: 0.5mg
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