This vintage boiled caramel icing has the flavor of an old-fashioned brown-sugar candy, but it is much easier to make. Butter, brown sugar, and milk or cream bubble together into a glossy caramel that works equally well as a warm sauce or a thicker cake icing.
Pour it over apple Bundt cake, vanilla cake, bread pudding, or ice cream. Use it straight from the pan for the most fluid finish, or let it stand for a few minutes when you want a richer, thicker coating.
THE RECIPE
Vintage Boiled Caramel Icing or Sauce
Prep5 min
Cook5 min
Total10 min
YieldAbout 1 cup
Ingredients
Instructions
- Combine the butter, brown sugar, milk or cream, vanilla, and salt in a medium saucepan.
- Set the pan over medium-high heat and bring the mixture to a full boil, stirring frequently so the sugar dissolves evenly.
- Boil for 2 minutes, continuing to stir frequently. Remove from the heat; the caramel will be smooth and will thicken slightly as it cools.
- Use immediately as a pourable sauce or let it stand briefly for a thicker icing. Pour over cake, ice cream, or another dessert while still warm.
Tips and Storage
- Evaporated milk gives the most traditional flavor, but half-and-half or heavy cream works equally well.
- For the easiest pouring, use the caramel as soon as it is made.
- If it becomes too thick, rewarm it gently over low heat, stirring often, or microwave it in short bursts at reduced power.
- Store tightly covered in the refrigerator for up to 5 days, then warm gently before serving.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.