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
- Add a pinch of salt to balance sweetness.
- Stir constantly to prevent scorching.
- Replace vanilla with maple extract for deeper flavor.
- Add a splash of heavy cream for extra-smooth texture.
- For thicker icing, cook 1 to 2 minutes longer.
- Spread icing while warm for a glossy finish.
- Add chopped pecans for a Southern twist.
- Use dark brown sugar for richer molasses flavor.
- Cool slightly before beating to make it fluffier.
Nutrition
Calories: 165kcalCarbohydrates: 25gProtein: 0.5gFat: 7gSaturated Fat: 4.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 35mgPotassium: 45mgSugar: 24gVitamin A: 225IUCalcium: 20mgIron: 0.2mg
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