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CARAMEL ICING

CARAMEL ICING
By Anne Landefeld on Saturday, August 24, 2013 at 8:45pm
Ingredients:
? 4 cups sugar
? 1 cup milk1 stick (1/2 cup) butter
? 1 teaspoon vanilla extract
? 1/8 teaspoon baking soda
Special equipment: candy thermometer
Directions:
1. Mix 3 cups of the sugar and the milk in a heavy 3-quart saucepan.
2. Bring slowly to a boil and keep it hot.
3. Caramelize the remaining cup of sugar in an iron skillet. Do this by cooking over medium-high heat and stirring and scraping the pan with a flat-edged spatula as the sugar melts.
4. Continue to cook until the syrup turns to medium or dark brown in color. This occurs at about 320 degrees F to 350 degrees F on a candy thermometer. Do not scorch the syrup.
5. Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 238 degrees F.
6. Add the butter, vanilla extract and baking soda.
7. Pour the hot mixture into the bowl of an electric mixer and beat as it cools until the icing is creamy, 15 to 20 minutes. Watch the icing because it will go from runny to too thick very quickly.
8. Spread on the cake layers while the icing is still warm. If it becomes too stiff, add a few drops of hot water.
PLUM CAKE(Pflaumenkuchen)
By Marilou Sheehan Dolan on Saturday, August 24, 2013 at 8:43pm

1/2 c. butter
1/2 c. sugar
2 eggs
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. almond extract
Purple plums, stones removed, cut into wedges (enough to cover
top)

Topping
1/2 c. sugar
1 tsp. Cinnamon

Mix well butter and 1/2 cup sugar. Add eggs. Mix together flour, baking
powder, salt and almond extract. Add to above mixture. Butter 9 x 9 inch
pan. Press plum wedges into top of batter that has been spread in pan.
Sprinkle topping over plums. Squeeze a little lemon juice over plums if you
have it.
Bake 375?F. for 40 to 45 minutes or until cake tests done.

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