|Caramel syrup||1⁄3 Cup (5.33 tbs)|
|Sugar||3 Cup (48 tbs)|
|Corn syrup||1⁄2 Cup (8 tbs) (Light / Dark)|
|Heavy cream/Undiluted evaporated milk||1 Cup (16 tbs)|
Put caramel syrup, sugar, salt, corn syrup, and cream in saucepan.
Bring to a boil and cook, stirring, until 235°F.registers on a candy thermometer, or until a small amount of syrup dropped into very cold water forms a soft ball.
Let cool to lukewarm (110°F.).
Beat at low speed with an electric mixer, or by hand, until slightly creamy.
At this stage, the frosting has not completely crystallized and has the consistency of thick syrup.
Refrigerate for 6 to 8 hours before using.
Makes about 3 cups.