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Caramel frosting Recipe
Caramel frosting Recipe
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Caramel frosting

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Caramel frosting Recipe
                              Caramel Frosting
 Recipe By     : Southern Living 1990 Annual Recipes
 Serving Size  : 10   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          sugar -- divided
    1      tablespoon    all-purpose flour
    1      cup           milk
      3/4  cup           butter or margarine
    1      teaspoon      vanilla extract
 Sprinkle 1/2 cup sugar in a shallow, heavy 3 1/2 quart Dutch oven; cook over me
 dium heat, stirring constantly, until sugar melts (sugar will cllump) and syrup
  is light golden brown.  Remove from heat.
 Combine remaining 2 1/2 cups sugar and flour in a large saucepan, stirring well
 ; add milk, and bring to a boil, stirring constantly.
 Gradually pour about one-fourth of hot misture into caramelized sugar, stirring
  constantly; add remaining hot mixture (mixture will lump, but continue stirrin
 g until smooth).
 Return mixture to heat; cover and cook over low heat 2 minutes. Uncover and coo
 k, without stirring, over medium heat until a candy thermometer reaches 238 deg
 rees.  Add butter, stirring to blend.  Remove from heat, and cool, without stir
 ring, until temperature drops to 110 degrees (about 1 hour).  Add vanilla, and 
 beat with a wooden spoon or at medium speed of an electric mixer, until of spre
 ading consistency (about 20 minutes).  Yield:  enough for a 2-layer cake.
 Submitted to Southern Living by Ethlwyn Langston of Birmingham, Alabama.
                    - - - - - - - - - - - - - - - - - - 
 Per serving: 372 Calories; 14g Fat (34% calories from fat); 1g Protein; 62g Car
 bohydrate; 40mg Cholesterol; 151mg Sodium
 Food Exchanges: 4 Fruit; 3 Fat; 4 Other Carbohydrates

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Free recipe: Caramel frosting (Recipe source online. Easy and quick cooking food, low fat cook/ cookie, healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)
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