Caramel Icing
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INGREDIENTS 1 teaspoon baking soda
2 cups sugar
3/4 cup butter
1/2 cup buttermilk
1 tablespoon light corn syrup
12 large marshmallows
1 teaspoon vanilla extractMix first 5 ingredients together in a heavy pot and place over low heat, stirring until completely dissolved. When hot, add marshmallows. Cook until candy thermometer reaches 238 degrees.
Remove from heat. Add vanilla extract and beat until cloudy. Place pot in pan of hot water to keep at spreading consistency, if desired.
Icing is sufficient for:
One (12 x 9-inch) sheet cake
One (2-layer) 9-inch cake
About 44 cupcakes
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