Caramel Icing Recipe

Years ago,my SIL used to make a caramel icing that she would cook in a saucepan and then,I thought,she would just pour it over a cake,where it would kinda harden.Not quite crunchy,but not at all soft.All the recipes I looked up said to cook the icing,then put it in a mixing bown and beat it.Anyone familiar with the pouring method?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.