|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.
Serving size: Complete recipe
Calories 4236 Calories from Fat 1069
% Daily Value*
Total Fat 122 g187.4%
Saturated Fat 73.3 g366.6%
Trans Fat 0 g
Cholesterol 400.8 mg133.6%
Sodium 1253 mg52.2%
Total Carbohydrates 814 g271.5%
Dietary Fiber 0 g
Sugars 712.9 g
Protein 10 g20.2%
Vitamin A 86.5% Vitamin C 3.1%
Calcium 34.6% Iron 5%
*Based on a 2000 Calorie diet