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“Wonderfully rich and creamy caramel frosting. This doesn't make much, so to ice a 2-layer cake, you'll want to double the recipe. This recipe came from a dear friend in Lebanon, Virginia, in the foothills of Appalachia. She was close to 100 y/o and it had been in her family forever.”
READY IN:
25mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook sugar with cream in saucepan until it forms a soft ball when dropped in cold water (approx 234-240 degrees on candy thermometer).
  2. Add butter and vanilla.
  3. Remove from heat, stir until it has cooled and gotten to spreading consistency.

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