Caramel Fudge Frosting
|Lightly packed light brown sugar||3 Cup (48 tbs)|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Salt||To Taste (Few Grains)|
|Unsweetened chocolate||1⁄2 Ounce, cut into pieces (1/2 Square)|
|Vanilla extract||1 Teaspoon|
1. Combine all ingredients except vanilla extract in a heavy 3-quart saucepan. Stir over low heat until sugar is completely dissolved.
2. Increase heat and bring mixture to boiling. Wash down crystals from sides of pan with a pastry brush dipped in water. Set candy thermometer in place. Cook, stirring occasionally, until thermometer registers 234°F, washing down crystals from sides of pan and dipping brush in fresh water each time.
3. Remove from heat and set aside to cool to 110°F, or until just cool enough to hold pan on palm of hand. Do not disturb frosting during cooling.
4. When cool, stir in the extract and beat until creamy and of spreading consistency.
Serving size: Complete recipe
Calories 3501 Calories from Fat 930
% Daily Value*
Total Fat 106 g163.1%
Saturated Fat 66.6 g332.9%
Trans Fat 0 g
Cholesterol 264.5 mg88.2%
Sodium 494.2 mg20.6%
Total Carbohydrates 676 g225.5%
Dietary Fiber 2.4 g9.4%
Sugars 672.3 g
Protein 10 g20.1%
Vitamin A 60.8% Vitamin C
Calcium 29.7% Iron 14.3%
*Based on a 2000 Calorie diet