Caramel Frosting

Caramel frosting (and caramel cake!)...a southern treat. This recipe is a little thicker-but still easily spreadable--than many traditional southern caramel frostings which are poured and spread over cakes when still warm that get harder as they cool.

Ingredients

1 C whipping cream

2 T light corn syrup

½ t salt

3 C sugar, divided

¾ butter

1 T vanilla (or substitute bourbon)

Directions

Combine cream, corn syrup, salt and 2¹/₃  C sugar in medium saucepan; cook, stirring often, until sugar is dissolved and mixture boils. Reduce heat, cover and keep warm.

Place remaining ²/₃ C sugar in a skillet over medium heat. Do not stir until sugar melts and is light golden color; then stir gently until sugar dissolves, begins to simmer and is dark amber.

Quickly pour caramelized sugar into cream mixture. Stir until evenly combined.

Cook over medium heat stirring continually until mixture reaches 238°F. Remove from heat.

Pour into stand mixer bowl; add butter and vanilla, stirring until smooth. Stir occasionally while allowing mixture to cool to 110°F -- may take about an hour.

Beat using paddle attachment until lightened and thickened and cooled to 90°F.

Let stand, cooling to 75°F.

Frost cake (or cupcakes), or store in airtight container at room temperature; use within 2-3 days. If needed, stir in extra cream--a tsp at a time--until frosting is spreadale consistency.

My first try at this...frosting was a tiny bit gritty with crystalized sugar, so I may need to stir/beat more as it's cooling. I also added a bit of butter after it was cooled, mostly just to increase the amount to make sure I had enough to frost all the cupcakes I had. Worked great, and it was creamy, fluffy and, of course, buttery. Delicious garnished with flaky salt!