• Ingredients
  • 1 cup packed brown sugar
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon cream


  • Combine in a saucepan the brown sugar, salt, butter or margarine and milk. Cook, stirring until sugar is dissolved. Then cook without stirring until mixture forms a soft ball when a little is dropped in cold water (234 degrees F – 115 degrees C). Cool to lukewarm (110 degrees F). Put into small bowl and beat until it begins to thicken.
  • Add vanilla and cream and continue beating until of spreading consistency. If thicker consistency is desired, beat in a small amount of sifted confectioners' sugar. Quickly spread on cake. Sprinkle with chopped nuts if desired. Enough to frost two 8 inch layers.

Nutritional Information

Amount Per Serving  Calories: 57 | Total Fat: 1.5g | Cholesterol: 4mg Powered by ESHA Nutrient Database Nutritional Information Caramel Frosting III Servings Per Recipe: 20 Amount Per Serving Calories: 57

  • Total Fat: 1.5g
  • Cholesterol: 4mg
  • Sodium: 28mg
  • Total Carbs: 11g
  •     Dietary Fiber: 0g
  • Protein: 0.2g