When I was home with my mom in September, one of my goals was to write down a few time-tested recipes. And I did.
I gave this one a try last night.
Hubbs loves him some caramel. Or Carmel. Or however you say it.
He’s not a big fan of cake, but if pressed he’d claim his favorite as “just a white cake with caramel icing.”
Smiling, I remembered I had absconded with Opal Sandvold’s recipe for “quick caramel icing” from my Mother’s recipe books.
An icing so good it deserves its own mention.
An icing I remember pouring over warm cakes as a teenaged baker. An icing so delicious I recall watching grown men scrape their plates looking for more.
Mrs. Sandvold was Mom to Penny, my sister’s grade-school friend. She contributed to the community recipe book as did Mom and Aunt Irene. You can’t go wrong with a name as feminine and unusual as a rare gem. You can’t go wrong with some of her quick caramel icing, either.
Here’s how to make it:
- Combine 1/2 cup of margarine or butter (1 stick) with 1 cup of brown sugar in a saucepan. Stir over low heat until combined (about 2 minutes).
- Pour in 1/4 cup of milk (I used 2%) and stir into butter/sugar mixture; continue to stir about another 2 minutes on low heat, stirring steadily until it comes to a boil.
- Remove from heat and let cool. (Your cake should be baking at this time)
- Lastly, stir in 1 3/4 cup powdered (icing) sugar. Stir well then beat mixture using rapid stirring motions until the texture is smooth and lump-free (about 1-2 min).
- Pour over hot cake and enjoy. I baked a white cake but this is also good on chocolate or spice cake, donuts or cinnamon rolls.