Caramel Filling and Icing

Eva Neufeld

  • 3 tbsp. butter
  • 3 ½ c. confectioner’s sugar
  • 4 tbsp. caramel syrup
  • 3-4 tbsp. milk
  • ½ c. chopped pecans

Cream butter. Add sugar slowly. Add syrup and milk, a little at a time until right consistency to spread. Reserve 2/3 of this icing for top and sides of cake. Add nuts to remainder and allow to stand about 20 mins before spreading (thickly) between layers. To the plain icing add just enough pink vegetable colouring to make an attractive shade. Cover top and sides.

To make caramel syrup put 2/3 c. granulated sugar in saucepan and melt slowly, stirring until light golden brown. Add slowly 1 c. boiling water and boil gently until consistency of syrup.


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