Caramel Fudge Icing
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Classic Cake Recipes, 1953 INGREDIENTS 2 cups brown sugar 1 cup granulated sugar 1 cup sour cream or sour milk 1 tablespoon butter 1 teaspoon vanilla Combine sugars and sour cream. Cook, stirring constantly, to 238 degrees, or until a small amount forms a soft ball when dropped into cold water. Add butter and vanilla and cool to lukewarm without stirring. Beat until thick enough to spread. If frosting becomes too thick while spreading, beat in a few drops of hot water. Will frost two 9-inch layers Frosting Index || Cake Index || Home