Aunt Pittypats Caramel Icing Recipes

Steps:

• Combine sugars and milk and bring to the boil, stirring gently.
• Boil without stirring, until a little mixture forms a very soft ball when dropped in cold water.
• Add butter, remove from heat and cool until lukewarm.
• Beat at medium speed until thick, creamy, and of a consistency to spread.
• If necessary, place over hot water to keep soft while spreading, or beat in a little milk.
• This will fill and frost a 2-layer 9 inch cake.

Steps:

• 1. Combine 3 cups sugar and milk in a heavy sauce pan on medium heat. Stir together for a few minutes. Allow to continue to heat.
• 2. While milk and sugar are heating, place a small black iron skillet on med. to med. high heat. Add the 5 tablespoons on sugar. Stir in the skillet until the sugar liquifies and then turns golden brown. It will be bubbling hot.
• 3. Now the milk and sugar should be very hot. Carefully pour in the browned sugar from the skillet. Whisk together and cook for about 15 minutes or until the mixture reached the very soft ball stage. (test by dropping a little off a spoon into a small glass of cool water. When a small soft ball forms, it's ready.)
• 4. Remove from heat and using an electric mixer, mix in 1 and 1/2 sticks cold butter...never margarine! Continue to beat until cooled to spreading consistency.
• 5. If too thick, you can thin by beating in milk a tablespoon at a time. Make sure your cake in completely cooled or this heavy icing may cause the top to split. It'll still taste super though!

Steps:

• In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
• Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.

Steps:

• Preheat oven to 350.
• Grease a 13x9 baking pan with nonstick cooking spray.
• In a medium bowl, combine flour, baking powder, baking soda, and salt.
• Set aside.
• Cream the butter and brown sugar.
• Add the eggs, one at a time, and beat until blended.
• Add the flour mixture slowly, mixing just until blended.
• Mix in the oats on low speed.
• Gently stir in the banana by hand until just combined.
• Spread batter in prepared pan and bake for 25 minutes.
• Put on a wire rack to cool.
• While the bars are cooling, make caramel icing.
• Put ¼ cup butter and ½ cup dark brown sugar in a medium saucepan and cook and stir over medium heat until mixture comes to a boil.
• Add milk and bring the mixture back to a boil.
• Remove from heat and add confectioners' sugar.
• Stir vigorously until the mixture is smooth.
• While it is still warm pour it over the warm bars and spread to cover evenly.
• Work quickly so the icing doesn't harden.
• Immediately sprinkle chopped pecans evenly over the icing.
• When completely cool, cut into 18 bars.

Steps:

• Combine butter and brown sugar in a saucepan.
• Cook over low heat, stirring until sugar dissolves.
• Add remaining ingredients; beat until well mixed.
• Ice cookies and cakes with this recipe.

Steps:

• Melt butter over low heat.
• Stir in brown sugar and salt.
• Bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from heat. Add milk and return to heat until boiling.
• Remove from heat and let cool until lukewarm.
• Add sugar and beat until smooth. If too thick, add milk by tablespoons.

Steps:

• Scald cream.
• Beat cream together with butter and set aside.
• Caramelize sugar and add cream mixture stir until lumps are dissolved.
• Gradually stir in confectioner's sugar.
• Beat until creamy.
• Ice cake.