3 cup sugar
2 tbsp light cane syrup (or corn syrup
1 cup heavy cream
1 tsp vanilla
1/4 lb butter (1 stick)
1 1/2 cup chopped pecans
Directions
Place 1-1/2 cups of the sugar into a heavy saucepan, taking care that
no crystals cling to the sides of the pan. Add syrup. Add cream by
pouring down the sides of the pan to wash away any crystals that may
have collected there. Place sauce pan over medium heat and stir as
sugar melts. When mixture boils, place remaining sugar in a heavy
saute pan (preferably cast iron) over medium heat and stir until
sugar melts and turns golden brown. DO NOT LET SUGAR BURN OR IT WILL
TASTE BITTER. Add browned sugar to the mixture in the saucepan. Stir
and cook until mixture reaches the soft ball stage (240 deg). Add
vanilla and pour mixture over chunked butter in a mixing bowl. Let
cool for about 5 minutes, then beat vigourously until frosting
reaches spreading consistency. Add chopped pecans. Frost top of each
layer, stacking one upon the other, then frost side of cake. Freezes
well [but *I'll* never know]. ** The secret of success with this
frosting is in the sugar. After the ingredients have reached the
proper temperature, no sugar crystals can be introduced into the
liquid, else the frosting will be grainy instead of smooth and creamy.
Servings: 16 servings
Caramel Nut Frosting Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Dessert
The History of Recipes
Historians have proved the existence of recipes back into antiquity, in fact as far as ancient Egypt, and potentially, even further back. However, generally, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Later on, in The time of the romans 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, entrees and dessert, a style of dining still practiced today. He also recounts how the ancient chefs were skilled in the use of a wide range of herbs, including many that are still in use today like bay, mint and parsley. Over the succeeding few centuries, the upper classes strove to offer the most exotic banquets, and as a consequence, the best cooks and their recipes were greatly in demand. Nevertheless, it was during the 1800s that formal cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and recording recipes to help cooks of their time. The TV revolution gave us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Caramel Nut Frosting recipe.
