Caramel nut frosting

 
                            CARAMEL NUT FROSTING
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Sugar
    2       tb           Light cane syrup (or corn
                         -syrup
    1       c            Heavy cream
    1       t            Vanilla
      1/4   lb           Butter (1 stick)
    1 1/2   c            Chopped pecans
 
   Place 1-1/2 cups of the sugar into a heavy saucepan, taking care that
   no crystals cling to the sides of the pan. Add syrup.  Add cream by
   pouring down the sides of the pan to wash away any crystals that may
   have collected there. Place sauce pan over medium heat and stir as
   sugar melts. When mixture boils, place remaining sugar in a heavy
   saute pan (preferably cast iron) over medium heat and stir until sugar
   melts and turns golden brown.  DO NOT LET SUGAR BURN OR IT WILL TASTE
   BITTER.  Add browned sugar to the mixture in the saucepan.  Stir and
   cook until mixture reaches the soft ball stage (240 deg).  Add vanilla
   and pour mixture over chunked butter in a mixing bowl. Let cool for
   about 5 minutes, then beat vigourously until frosting reaches
   spreading consistency. Add chopped pecans. Frost top of each layer,
   stacking one upon the other, then frost side of cake. Freezes well
   [but *I'll* never know]. ** The secret of success with this frosting
   is in the sugar. After the ingredients have reached the proper
   temperature, no sugar crystals can be introduced into the liquid, else
   the frosting will be grainy instead of smooth and creamy.
  
 
 
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