Be the first to 
Use this caramel fudge frosting to ice spice cake, a jam cake, or similar cakes.
Ingredients:
- 3 cups packed light brown sugar
- 2 tablespoons corn syrup
- 3 tablespoons butter
- dash of salt
- 3/4 cup cream
- 1 teaspoon vanilla
Preparation:
In large saucepan,combine ingredients and mix well to blend.
Bring to a boil; cover and cook 3 minutes.
Uncover and cook to 238° on candy thermometer or until soft ball forms when dropped in cold water.
Cool for 3 minutes.
Beat until thick and spreadable. It should begin to lose its glossiness.
Spread on layers and over sides of cake.
As you frost the cake, the frosting might become too stiff. Add a little hot water whenever necessary to make it spreadable. Dip the spatula in hot water to smooth frosting out if needed.
Makes enough to frost 2 to 3 layers.
