Recipe: Caramel Frosting

Caramel Frosting
Source: Southern Living 1990 Annual Recipes
Submitted by Ethlwyn Langston of Birmingham, Alabama
Yield: enough for a 2-layer cake

3 cups sugar -- divided
1 tablespoon all-purpose flour
1 cup milk
3/4 cup butter or margarine
1 teaspoon vanilla extract

Sprinkle 1/2 cup sugar in a shallow, heavy 3 1/2 quart Dutch oven; cook over medium heat, stirring constantly, until sugar melts (sugar will cllump) and syrup is light golden brown. Remove from heat.

Combine remaining 2 1/2 cups sugar and flour in a large saucepan, stirring well; add milk, and bring to a boil, stirring constantly.

Gradually pour about one-fourth of hot misture into caramelized sugar, stirring constantly; add remaining hot mixture (mixture will lump, but continue stirring until smooth).

Return mixture to heat; cover and cook over low heat 2 minutes. Uncover and cook, without stirring, over medium heat until a candy thermometer reaches 238 degrees. Add butter, stirring to blend.

Remove from heat, and cool, without stirring, until temperature drops to 110 degrees (about 1 hour). Add vanilla, and beat with a wooden spoon or at medium speed of an electric mixer, until of spreading consistency (about 20 minutes).