Ingredients

The following ingredients have 24 Servings
  • 1/2 cup unsalted butter
  • 3/4 cup evaporated milk
  • 2 1/2 cups granulated sugar (divided)
  • 1/2 teaspoon vanilla extract

Instruction

  • In a medium-sized saucepan over medium heat, mix butter, evaporated milk and two cups of sugar.
  • Heat and stir until sugar dissolves. Do not allow to come to a boil.
  • Once sugar dissolves, reduce heat to low.
  • In a small cast iron skillet on medium-low heat, melt the remaining half cup of sugar – stirring constantly until liquid and brown. (The sugar will crystallize about halfway through the process. Just keep stirring until it completely melts.)
  • Pour the browned sugar into the saucepan and quickly stir to incorporate. (It will bubble and steam. This is totally normal.)
  • Stir regularly until the liquid reaches the soft ball stage, 235 F (113 C). It’s easiest to check for the soft ball stage with a candy thermometer (the caramel should be about 235 F). If you don’t have a candy thermometer, you can test by dropping a small amount of caramel into water to see if it forms a soft ball (hence the name). It may take up to thirty minutes to reach the soft ball stage. Here’s where the patience kicks in. Resist the temptation to turn up the heat because the caramel can easily burn.
  • Remove from the heat and stir in the vanilla.
  • Wait ten to fifteen minutes and then dip, spread, or pour on your favorite baked goods.
  • Once the icing is on your baked goods, wait three to four hours for it to harden completely.