When I was a child my grandmother made a carmel cake icing that turned hard when cooled. I remember cooking and stirring it; she added, I thought, soda, it frothed up and you had to beat real fast to get a gloss and you put it on the cake real fast. When cooled it turned hard, the caramel color and yet it was kind of sugary. This has been lost, does anyone out there have the recipe?
I don't know if this is close but this was the caramel icing recipe my Mom used for devils food cake. It is very sugary and I just loved it. Unlike any other caramel icing I have ever had. I hope it is close to what you remember.
2 packed light brown sugar
1/2 cup water
2 Tbsp heavy cream
2 Tbsp butter
1 Tsp vanilla
Combine sugar and water in sauce pan and boil until it threads or forms a hard ball when a drop is put in water.
Takes about 15 minutes. Need to stir.
Take off stove and add heavy cream, butter and vanilla. Beat till right consistency to spread. Work fast icing cake.
If it thickens add a little cream.
Mom's instuctions were not always extremely descriptive because she had watched her Mom cook for years. Hope this is close to what you want. I am sure the brown sugar is 2 cups.
I just made this today for my Dad's birthday. It's been our family favorite for YEARS and YEARS!! LOL
2-1/4 cups brown sugar (splenda brown sugar will work too)
6 Tblsp. butter
6 Tblsp. whole milk
3/4 tsp. baking POWDER
1 tsp. vanilla
Combine brown sugar, milk and butter in saucepan and slowly bring to a boil. Let it boil for 2 minutes.
Remove from heat and add in vanilla and baking POWDER. It will foam up a bit and turn a lighter color.
Beat it quickly with a wooden spoon until it starts to hold it's own shape. Pour it quickly onto the cake as it will set up very fast.