We highly recommend using a candy thermometer to make sure the sugar mixture is cooked to the soft-ball stage. Be patient when caramelizing the sugar and make sure not to burn it. After adding the deep amber sugar to the milk and sugar mixture, you may want to occasionally stir with a spatula to prevent the bottom from scorching.
Our frosting took a couple of hours to become cool enough to spread onto a cake. We kept going back to the bowl and mixing a bit with our hand mixer until it was finally stiff enough to spread.
Ingredients
3 c white granulated sugar
1 1/3 c white whole milk
1 1/2 stick cold butter
5 Tbsp white granulated sugar
How To Make
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