Brown Sugar Fudge Frosting Recipes

Steps:

• Grease an 8x8-inch pan.
• Bring brown sugar, evaporated milk, and butter to a boil in a large saucepan; boil mixture for exactly 10 minutes. Remove from heat and add confectioners' sugar. Beat fudge with an electric mixer on medium speed for exactly 5 minutes. Stir in walnuts. Spread fudge into the prepared pan and let cool before cutting into squares.

Steps:

• In medium saucepan, melt butter and add brown sugar. Cook over low heat for 2 minutes stirring constantly. Add milk, continue cooking until mixture comes to a rolling boil. Remove from heat.
• Beat in icing sugar in 3 additions making sure to combine thoroughly after each addition. Add vanilla and if required add enough milk to make a nice spreadable consistency.
• This makes enough frosting to generously cover one 9x13 cake with some leftovers or 12 large cupcakes. Delicious!

Steps:

• In medium saucepan, melt butter and add brown sugar. Cook over low heat for 2 minutes stirring constantly. Add milk, continue cooking until mixture comes to a rolling boil. Remove from heat. Beat in icing sugar in 3 additions making sure to combine thoroughly after each addition. Add vanilla and if required add enough milk to make a nice spreadable consistency. This makes enough frosting to generously cover one 9x13 cake with some leftovers or 12 large cupcakes. Delicious! Note: 1.5 times the recipe yields enough icing for a double layer cake (like Seany's sweetheart cake for instance)

Steps:

• Butter an 8 inch square baking pan.
• Melt butter in heavy saucepan, add brown sugar.
• Cook over low heat for 2 minutes, stirring constantly.
• Add milk, cook, stirring until mixture comes to a boil.
• Continue to stir, allow to come to soft ball stage and remove form heat.
• Let cool slightly.
• Stir in the vanilla.
• Gradually beat in the powdered sugar with electric beaters until mixture reaches a fudge-like consistency, about 2 minutes.
• Stir in nuts.
• Pour into prepared pan.
• Allow to cool completely before cutting into pieces.

Steps:

• In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well.
• Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce.
• Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often.
• When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes.
• Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.

Steps:

• ** I used Low Fat Eagle Brand sweetened condensed milk and it came out GREAT!
• Put everything in a glass bowl. To start I didn't even mix anything. Place in the microwave for 10 minutes, only then stopping about every 2 minutes to mix.
• Put tinfoil in a 8x8 pan with it overhanging the sides. I sprayed it with a bit of Pam (no cook spray). I don't like rounded corners in pans so I used a square Tupperware plastic freezer container I have. An easy way to get the tinfoil to fit is to place the tinfoil on the outside of the container squishing it to form all around. Then pop it off and put it inside the container.
• After ten minutes in the microwave, let mixture slightly cool. Beat with electric beater for 5 minutes.
• Pour into your 8x8 pan. Let cool in the fridge for about 3 hours.

Steps:

• Melt butter in saucepan.
• Stir in brown sugar.
• Cook low heat 2 minutes.
• Add milk and bring to full boil.
• Cool to lukewarm.
• Mix in enough confectioner's sugar to spread easily on cake.