Caramel Candy Frosting
|Caramels||1⁄2 Pound (28 Pieces)|
|Water||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Confectioner's sugar||4 Cup (64 tbs), sifted|
|California walnuts||1⁄4 Cup (4 tbs), chopped|
Melt caramels in water in top of double boiler over boiling water, stirring now and then.
Cool sauce to room temperature.
Thoroughly cream the butter add salt.
Add sugar alternately with the caramel sauce, blending till frosting is smooth and creamy.
Chill till of spreading consistency.
Frosts two 8 or 9 inch layers.