Food recipes
Caramel Frosting I
Caramel Frosting I Ingredients: sugars, granulated wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt vanilla extract Directions: Sprinkle 1/2 c...
Caramel Frosting I
Ingredients:
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
Directions:
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.
Remove from heat.
Combine remaining 2 1/2 cups sugar and flour in a large saucepan, stirring well; add milk, and bring to a boil,stirring constantly.
Gradually pour about one-fourth of hot misture into caramelized sugar, stirring.
constantly; add remaining hot mixture (mixture will lump, but continue stirring until smooth).
Return mixture to heat; cover and cook over low heat 2 minutes.
Uncover and cook, without stirring, over medium heat until a candy thermometer reaches 238 degrees.
Add butter, stirring to blend.
Remove from heat, and cool, without stirring, until temperature drops to 110 degrees (about 1 hour).
Add vanilla, and beat with a wooden spoon or at medium speed of an electric mixer, until of spreading consistency (about 20 minutes).
Ingredients:
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
Directions:
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.
Remove from heat.
Combine remaining 2 1/2 cups sugar and flour in a large saucepan, stirring well; add milk, and bring to a boil,stirring constantly.
Gradually pour about one-fourth of hot misture into caramelized sugar, stirring.
constantly; add remaining hot mixture (mixture will lump, but continue stirring until smooth).
Return mixture to heat; cover and cook over low heat 2 minutes.
Uncover and cook, without stirring, over medium heat until a candy thermometer reaches 238 degrees.
Add butter, stirring to blend.
Remove from heat, and cool, without stirring, until temperature drops to 110 degrees (about 1 hour).
Add vanilla, and beat with a wooden spoon or at medium speed of an electric mixer, until of spreading consistency (about 20 minutes).