I recently made the most wonderful cake, topped off with a vegan caramel sauce inspired by this caramel frosting recipe from Domino Sugar. The original recipe made enough to frost a whole cake, but I just needed a little something for a topping. It’s fast and easy to make, delicious, and will make your cake look so fancy!
Melt butter in saucepan; stir in brown sugar and salt. Bring to a rolling boil and boil rapidly 2 minutes, stirring constantly. Remove from heat. Stir in milk – careful, it will bubble and steam! Then return to a boil, and immediately remove from heat and cool 20 minutes, or until lukewarm. Beat in confectioners’ sugar a little at a time, until desired consistency is reached.
To make caramel frosting, simply add more confectioners’ sugar and chill caramel in the refrigerator to thicken. I store my leftovers in a jar in the fridge, and it keeps beautifully.
This is one of the few times when a slightly-burned taste is welcome. I used it on my Best Peanut Butter Cake, which I’ll be posting tomorrow. It’s also wonderful on chocolate cake, or on vanilla cake, or on ice cream, or for dipping pretzels or potato chips. Or to eat with a spoon!
What will you do with your batch of caramel sauce?