1 cup brown sugar
1/2 cup butter
1/4 cup milk
2 to 3 cups powdered sugar (as needed for consistency)
1 tsp vanilla extract (optional)
Melt Butter and Brown Sugar: In a medium saucepan, melt the butter over low heat. Add the brown sugar and stir constantly until the sugar is completely dissolved. This process will take a few minutes, and it’s important to keep the heat low to prevent burning.
Add Milk: Once the sugar is dissolved, slowly add the milk to the saucepan, stirring continuously. Increase the heat to medium and bring the mixture to a gentle boil.
Boil: Allow the mixture to boil for 2-3 minutes, stirring constantly. This step helps in thickening the mixture to the right consistency for frosting.
Cool Mixture: Remove the saucepan from the heat and let the caramel mixture cool slightly for a few minutes. It should be warm but not too hot when you add the powdered sugar.
Add Powdered Sugar: Gradually add the powdered sugar, starting with 2 cups and mixing well after each addition. You can use a whisk or an electric mixer for a smoother consistency. Add more powdered sugar as needed until the frosting reaches your desired thickness and spreadability.
Add Vanilla (Optional): Stir in the vanilla extract for added flavor.
Use Immediately: Once the frosting reaches the right consistency, use it immediately to frost your cake or cupcakes as it will thicken as it cools.
Consistency: If the frosting becomes too thick, you can thin it out with a little more milk. If it’s too thin, add more powdered sugar.
Storage: If you need to store the frosting, keep it in an airtight container in the refrigerator. Reheat gently and stir well before using it again.
This caramel frosting is rich, buttery, and has a deep caramel flavor that pairs wonderfully with a variety of cakes and cupcakes, especially chocolate or vanilla flavors. Enjoy your baking