This is again from Megan, so pretty much we have decided that she holds the best baking recipes of all. I for one love caramel, this frosting is more caramel than anything else, it is very strong and very sweet. Perfect for me. A perfect pairing for this frosting is another one of Megan’s recipes she shared with me, chocolate cake .

Ingredients:
1/2 cup (one stick) butter
1 cup dark brown sugar
1/3 cup milk
2 1/2 cups confectioners’ sugar
1 tsp vanilla extract
1 tsp finely ground sea salt
1/2 tsp fresh lemon juice

Directions:

  1. Melt butter in saucepan and continue over heat until the butter is brown, but not black. For more information on browning butter, see this article on Allrecipes: http://allrecipes.com/HowTo/Browning-Butter/Detail.aspx


  1. Once butter is brown, remove pan from heat and add lemon juice and brown sugar–stir until smooth.
  2. Return pan to a med-low heat and bring to boil while constantly stirring. This process takes about 10 minutes. Boil mixture for only one minute and remove from heat. Make sure at this point you are using a utensil that can handle up to 300 degrees (i.e. – not plastic).
  3. Then add milk, stir until milk is incorporated (FYI – this will create a chemical reaction and bubble up high).
  4. Return pan to heat and stir until just boiling (less than a minute). Then remove from heat, add salt and let mixture cool to room temperature. When you taste the mixture at this point it may taste very strong and a bit too salty–that’s what you want.
  5. Transfer caramel mixture to mixing bowl and slowly beat in sugar and vanilla until smooth.
  6. You’ll want to spread the frosting while it’s still warm. If you have to use it later, microwave the whole bowl of frosting (in a microwave safe bowl) for 25 seconds to get it to a spreading consistency. Makes enough for a 13×9 or a 9” layered cake, spread thinly.
  7. Frost your cake and then serve accordingly, enjoy!

Recipe adapted from: Offbeat Eating Blog