Food recipes
German Chocolate Cake Icing
German Chocolate Cake Icing
Ingredients:
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
Directions:
Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally.
Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes.
Remove from heat and stir in coconut and pecans.
If icing is too thick, thin with milk to desired consistency.
Ingredients:
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
Directions:
Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally.
Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes.
Remove from heat and stir in coconut and pecans.
If icing is too thick, thin with milk to desired consistency.
Printed from https://recipe.bluelayer.org/recipe/26901/german-chocolate-cake-icing