Caramel Frosting and Fudge Frosting

Don’t these sound wonderful?  I think it would be great on a chocolate or even a yellow cake.  Frosting is alot easier coming out of a plastic container, but it is NO where near as good as home made.  Cakes are so easy.  And even the box ones are good anymore.  You can also spice them up so easily with simple additions.  Try the soda cake sometime.  Take a can of soda, whatever flavor and match it up with a cake… works great with diet soda as well.  Dr. Pepper and Chocolate Cake works great, then just use some Cool Whip on the top.

Hmm… sorry, side tracked there.  Here we have Caramel Frosting, clipped from a newspaper from September 7, 1958.

Caramel Frosting

3 cups light brown sugar

1 cup light cream

1/8 tsp. salt

1/3 cup butter

1 tsp. vanilla

Cook sugar, cream and salt, stirring until sugar is dissolved, to 234F. (till mixture forms a very soft ball in cold water).  Remove from heat, add butter and cool without stirring until bottom of saucepan feels lukewarm.  Add vanilla and beat until frosting is creamy and barely holds its shape.  Spread quickly on cake before frosting hardens.  Yields enough frosting for the tops and sides of two nine inch layers (would also easily frost a 9X13).

Fudge Frosting

3 cups sugar

3 T. light corn syrup

1 cup milk

4 oz. (4 squares) unsweetened chocolate

1/3 cup butter

1 tsp. vanilla

Cook sugar, syrup, milk and chocolate, stirring until sugar is dissolved, to 232F. (till mixture forms a very soft ball in cold water).  Stir occasionally to prevent scorching.  Remove from heat, add butter without stirring and cool until the bottom of the saucepan feels lukewarm.  Add vanilla and beat until frosting is creamy and barely holds its shape.  Spread quickly on cake before frosting hardens.

If your frosting goes hard, add ½ tsp of water and beat until it is smooth again.

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