[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Caramel Frosting[/title][fusion_text]Week of September 8th to September 12th, 2008
CARAMEL FROSTING
1/2 Cup Butter 1 Cup Brown Sugar 4 Tbs. Milk
2 Cups Powdered Sugar 1/8 Tsp. Maple Flavoring
In a saucepan, melt the butter and then add the brown sugar and milk. Bring to a boil and boil for 1 to 1 1/2 minutes stirring constantly, until sugar is dissolved. Remove from heat and let cool a few minutes. Stir in the powdered sugar and maple flavoring. If it is too thick, add more milk a little at a time. If too thin, add more powdered sugar.
Note: If you prefer, you can use 1 Tsp. of Vanilla instead of the maple flavoring.
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