What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Boiled Caramel Pecan Frosting
- add review
- #80916
This recipe brings together light brown sugar, heavy whipping cream, and butter to create a smooth, rich caramel frosting. A delicious way to bring a touch of sweetness to any dessert.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
2 comments
ingredients
1 pound light brown sugar
1 cup heavy whipping cream
1/2 teaspoon baking soda
1/2 cup butter
1/4 cup chopped pecans, optional
directions
In a medium, heavy saucepan, bring the sugar and cream to a rolling boil. Boil one minute.
Add soda, and boil one more minute. Remove from heat. Add butter, but do not stir yet. Let the mixture cool. Beat well. Stir in pecans if desired.
added by
chealthy
nutrition data
74 calories, 4 grams fat, 9 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
March 8, 2021
This frosting does work but you 1) have to boil it HARD and 2) you have to beat the heck out of it. But that's just like making fudge. Takes practice but works.
this frosting is runny, I boiled for 4-5 minutes, not good for cake
: I think you needed to beat it longer - like fudge - to get it to thicken.
This is caramel sauce for ice cream, definitely not frosting no matter how long you beat it.
The mixture may not have boiled hard enough. Boiled frostings do work, they are just tricky until you get the hang of making them.