The real chanpuru of Okinawa.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 1 frosting 9×13 inch cake |
Ingredients
- 1 cup brown sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons butter
- ¼ cup milk
- 1 teaspoon vanilla extract
- ⅓ cup toasted, chopped pecans
Instructions
- In a shallow 6-inch saucepan, thoroughly mix brown sugar and flour. Stir in butter and milk, and cook over medium-high heat until mixture comes to a rolling boil. Boil exactly 1-1/2 minutes.
- Remove from heat. Allow to cool 5 minutes. Beat with a wooden spoon until mixture begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.
- Immediately pour caramel frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle top of cake with toasted pecans. Frosting will set up completely in a few hours.
Nutrition Facts
| Calories | 62 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 0 g |
| Protein | 0 g |
| Saturated Fat | 1 g |
| Sodium | 14 mg |
| Sugars | 9 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Solid!
Very good
Drizzled this on apple cake I’m taking for a dessert table! Really dresses up an old favorite!
I really loved this really loved this recipe. Used it raise my banana cake up
Ruined cupcakes. The frosting became a thick caramel more like a candy. It might work as a filler but ended up as ugly chunky pieces on top of cupcakes.
Loved it! I made this and topped a crushed pineapple cake and a few barely sweetened pumpkin banana bran muffins. It was delicious, shiny, and Perfect!
Nice!
Unfortunately, it was very grainy and nothing like the picture. I’m going to try again because there’s so many good reviews. Could be operator error
The icing has an authentic caramel taste. it’s a bit on the runny side so definitely let your icing cool down about 15 minutes before spreading on the cake for a thicker coating. I used it on a box yellow cake but substitute the water with milk and vegetable oil with canola. Very moist, My husband and kids ate it like it was candy!
the easiest caramel icing I have ever made! tastes great! My moms old recipeused to take forever. w would stir and stir and stir and it never ended. it was also difficult to work with and to get just right.
This is one of my favorite icing recipes. Today, I was debating between this one and a marshmallow buttercream for pumpkin bars. I decided to experiment by making this one up to the point of the 5 minute cooling, then, instead of beating it with a wooden spoon, I used an electric mixer and whipped in half a jar of marshmallow creme. It is spectacular!
This is one of my favorite icing recipes. Today, I was debating between this one and a marshmallow buttercream for pumpkin bars. I decided to experiment by making this one up to the point of the 5 minute cooling, then, instead of beating it with a wooden spoon, I used an electric mixer and whipped in half a jar of marshmallow creme. It is spectacular!
Worked perfectly!! Great flavor and texture. Did very well on top of a chocolate beet cake! My only comment is that the recipe can be a touch sparse if you want to do more than drizzle the caramel!
I halved this recipe for the top of a Paula Deen caramel nut pound cake. It made exactly the right amount and it behaves exactly as promised. It makes a beautiful glossy glaze.
no pecans or vanilla!! so i used caramel extract and added coconut !!!!YUM
Followed directions exactly, even using a timer. I was looking for something to pour over a bundt cake and it would run down the sides- no running here and once cooled -hard. Good flavor but didn’t work for my purposes.
So good!!!
perfect the way it is! I use this to top my Boston cream pie instead of chocolate as the person I make the BCP for is not a fan of chocolate. It is also great over ice cream!
This recipe saved my spice cake. I went to make my usual frosting, and found out I didn’t have enough confectioners sugar. I saw this recipe and decided it would probably be good on the spice cake. I made it and both my husband and I love it! I think my old recipe will be put away for awhile.
I added a little rum chata
I needed a glaze- like frosting for my brown sugar pound cake (well the DH thought it needed that). I didn’t want thin or runny nor did I want mounds of frosting either. Found this one and decided to give it a try. Once you get the icing cooked , cooled and start beating it moves pretty quickly like many cooked icings . It was easy, quick and delicious just what I needed!