Caramel Frosting
 
Makes about 5 cups
Ingredients
  • 1¼ cups granulated sugar
  • ⅔ cup firmly packed light brown sugar
  • 5 tablespoons water
  • 2 tablespoons light corn syrup
  • 1 cup warm heavy whipping cream
  • 1¼ cups unsalted butter, softened, cubed, and divided
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 6 cups confectioners’ sugar
Instructions
  1. In a medium, heavy-bottomed saucepan, combine granulated sugar and brown sugar. Add 5 tablespoons water and corn syrup, stirring until sugar is moistened, being careful not to splash sides of pan (mixture will look like wet sand).
  2. Cook over high heat, stirring until sugar dissolves (do not stir once mixture starts to boil). Cook, without stirring, over high heat until a candy thermometer registers 320° to 330°. (While caramel cooks, brush any sugar crystals on sides of pan with a pastry brush dipped in water.) Remove from heat; slowly add warm cream, stirring until combined, being careful as mixture will bubble and steam.
  3. Slowly stir in ¼ cup softened butter. Stir in vanilla and salt. Pour into a medium bowl, and let cool until almost at room temperature (about 85°), stirring occasionally, about 1 hour and 30 minutes.
  4. Pour caramel into the bowl of a stand mixer fitted with the paddle attachment. Add remaining 1 cup softened butter; beat at medium speed until smooth, about 2 minutes. With mixer at low speed, gradually add confectioners’ sugar, beating until smooth. Place a sheet of plastic wrap on surface of frosting. Let stand until frosting has reached a spreadable consistency, 15 to 25 minutes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/classic-caramel-cake/