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Recipe: Caramel Fudge Icing (1940's)

Desserts - Fillings, Frostings
CARAMEL FUDGE ICING

2 cups brown sugar
1 cup granulated sugar
1 cup sour cream (or buttermilk)
1 tablespoon butter
1 teaspoon vanilla

Combine sugars and sour cream. Cook, stirring constantly, to 238 degrees F or until a small amount forms a soft ball when dropped into cold water.

Add butter and vanilla and cool to lukewarm without stirring.

Beat until thick enough to spread. If frosting becomes too thick while spreading, beat in a few drops of hot water.

Makes enough icing to frost 2 (9 inch) layers
Source: The Dairy Book by the Culinary Arts Institute, 1941
MsgID: 019473
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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