Caramel Nut Frosting Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Sugar,
2 tbsp: Light cane syrup, (or corn syrup
1 cup: Heavy cream,
1 tsp: Vanilla,
1/4 lbs: Butter, 1 stick
1 1/2 cup: Chopped pecans,
Directions:
Place 1-1/2 cups of the sugar into a heavy saucepan, taking care that
no crystals cling to the sides of the pan. Add syrup. Add cream by
pouring down the sides of the pan to wash away any crystals that may
have collected there. Place sauce pan over medium heat and stir as
sugar melts. When mixture boils, place remaining sugar in a heavy
saute pan (preferably cast iron) over medium heat and stir until
sugar melts and turns golden brown. DO NOT LET SUGAR BURN OR IT WILL
TASTE BITTER. Add browned sugar to the mixture in the saucepan. Stir
and cook until mixture reaches the soft ball stage (240 deg). Add
vanilla and pour mixture over chunked butter in a mixing bowl. Let
cool for about 5 minutes, then beat vigourously until frosting
reaches spreading consistency. Add chopped pecans. Frost top of each
layer, stacking one upon the other, then frost side of cake. Freezes
well [but *Ill* never know]. ** The secret of success with this
frosting is in the sugar. After the ingredients have reached the
proper temperature, no sugar crystals can be introduced into the
liquid, else the frosting will be grainy instead of smooth and creamy.
Source from luhu.jp
no crystals cling to the sides of the pan. Add syrup. Add cream by
pouring down the sides of the pan to wash away any crystals that may
have collected there. Place sauce pan over medium heat and stir as
sugar melts. When mixture boils, place remaining sugar in a heavy
saute pan (preferably cast iron) over medium heat and stir until
sugar melts and turns golden brown. DO NOT LET SUGAR BURN OR IT WILL
TASTE BITTER. Add browned sugar to the mixture in the saucepan. Stir
and cook until mixture reaches the soft ball stage (240 deg). Add
vanilla and pour mixture over chunked butter in a mixing bowl. Let
cool for about 5 minutes, then beat vigourously until frosting
reaches spreading consistency. Add chopped pecans. Frost top of each
layer, stacking one upon the other, then frost side of cake. Freezes
well [but *Ill* never know]. ** The secret of success with this
frosting is in the sugar. After the ingredients have reached the
proper temperature, no sugar crystals can be introduced into the
liquid, else the frosting will be grainy instead of smooth and creamy.
Source from luhu.jp
Tags
Cakes