an use your favorite caramel recipe or store-bought caramel. If using rum
he pan so that the caramel doesn't burn. Stirring forms
make the frosting: Place the caramel, butter, icing sugar and salt
teco #230) with the cooled Recipe #479020.
Fill the donuts
Combine butter, cream and brown sugar together.
Bring to a rolling boil.
Remove from heat and let cool.
Gradually add confectioners sugar until you get your desired thickness.
You may need to double this recipe if you really like caramel icing.
s set.
Drizzle with caramel topping.
MAKE STRUSEL TOPPING
ith 1/4 cup Salted Caramel Sauce. Top with half of
Mix first 3 ingredients until crumbly. Melt caramels and Carnation milk. Put half of first mixture in 9 x 13-inch pan and bake 6 minutes at 350\u00b0.
Remove and sprinkle chocolate chips on top, then pour the caramel mixture over and then sprinkle the rest of the cake mixture on top and bake 15 to 20 minutes more.
Brown 1/2 cup sugar in iron frypan.
Mix the rest of the recipe in saucepan, stirring constantly over heat.
When 1/2 cup of sugar is brown, add to mixture in saucepan.
Cook until mixture will not drip off wooden spoon easily, or forms soft balls when dropped in cool water.
Remove from heat.
Beat and ice cake layers.
ontinuously to make a golden caramel, which is thick and yet
o air dry.
Gingered caramel: The boiled sherry/sugar stuff
f GENERAL FOODS INTERNATIONAL VANILLA CARAMEL LATTE from the makers of
Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.
Mix brown sugar, granulated sugar and Carnation milk.
Boil for 15 minutes.
Remove from stove and add margarine and vanilla. Stir until thick and spread on cake. Can add nuts, if desired.
Mix in a mixing bowl, blend cream cheese and milk; fold in the whipped topping.
Spread half into pie crust.
Drizzle with half of the caramel topping.
Combine coconut and pecans; sprinkle half over the caramel.
Repeat layers.
Chill or freeze until serving. This is a convenient recipe for serving a crowd.
The recipe can be doubled as well as made ahead of time and stored in the freezer.
oak inches
MAKE THE CARAMEL TOPPING:
Line a large
combine the coconut water, sugar, caramel sauce, and fish sauce and
orsels over baked layer; drizzle caramel mixture over top.
Drop
which is really nice.
Caramel Pecan Topping:
Mix butter
he end.
While the caramel is cooking, pour the cream