Why You’ll Love This Recipe

This classic caramel icing boasts an incredible depth of flavor and a velvety smooth texture that elevates any dessert. It adds a delightful sweetness that can transform an ordinary cake into an extraordinary indulgence. Best of all? It only requires three simple ingredients—sugar, milk, and butter—making it a breeze to prepare. Beyond just cakes, don’t hesitate to drizzle this luscious caramel over ice cream, pancakes, or even fresh fruit for an irresistibly sweet treat!

The Recipe

Ingredients:

• 3 cups white granulated sugar
• 1 1/3 cups whole milk
• 1 1/2 sticks cold butter (12 tablespoons)

Step-by-Step Instructions:

1. Heat the sugar and milk: In a large saucepan, combine the sugar and milk. Set the heat to medium and stir constantly until the sugar fully dissolves and the mixture starts to simmer.
2. Cook to caramelize: Keep cooking while stirring occasionally until the mixture reaches a deep golden brown color. This process may take around 15-20 minutes, depending on your heat level. Take your time during this step; patience is key to achieving that beautiful caramel flavor!
3. Add the butter: When the mixture has achieved the desired color and consistency, take the saucepan off the heat. Gradually stir in the cold butter, one tablespoon at a time, ensuring it melts and blends seamlessly into the caramel.
4. Cool slightly: Let the icing cool for about 10 minutes, stirring now and then. During this cooling period, it will begin to thicken. If it gets too thick to spread, reheat it gently until it softens.
5. Spread the icing: Once slightly cooled, spread the warm caramel icing over your cakes or cupcakes. As it cools further, it will set, creating a glossy, smooth finish that’s simply irresistible!

Serving and Storage Tips

• Serving: This delightful caramel icing is perfect for topping off cakes, cupcakes, or even cookies. For a smooth finish, apply it while it’s still warm. You can also drizzle it over pancakes, waffles, or ice cream for a heavenly caramel treat.
• Storage: If you happen to have leftover icing, store it in an airtight container in the refrigerator for up to one week. When you’re ready to use it again, gently reheat it on the stovetop or in a microwave until it reaches a spreadable consistency.

Helpful Notes

• Cook the caramel slowly over medium heat to avoid burning the sugar; remember, the best flavors come from patience!
• If the icing thickens too quickly before you can spread it, reheat gently while stirring until it loosens up.
• For a delightful variation, add a pinch of sea salt to create a salted caramel version.

FAQs

1. Can I make this icing ahead of time?
Yes! Prepare the icing in advance and store it in the refrigerator. Just reheat on low until it’s ready to spread again.

2. Can I use this icing on cookies?
Absolutely! This caramel icing complements cookies beautifully. Just ensure it sets properly before stacking or storing them.

3. How can I prevent the sugar from burning?
Stir the sugar and milk mixture frequently and keep the heat on medium to prevent burning. If it starts to caramelize too quickly, lower the heat.

4. Can I use a different type of milk?
Whole milk is preferred for achieving a creamy texture, but you can use 2% milk if needed. Avoid skim milk, as it won’t give the same richness.

5. Can I add vanilla or other flavors?
Certainly! After incorporating the butter, feel free to add a teaspoon of vanilla extract or other flavorings like almond extract to enhance the flavor.