Caramel "Penuche" Frosting

Food That Really Schmecks and More Food That Schmecks by Edna Staebler, is an excellent reference book for anything that needs to be baked.  Paul's favourite carrot cake recipe comes from here.  So when we were trying out different frostings for Krista and Justin's wedding cake, I came across this recipe.

Caramel Frosting

2 2/3  cups  brown sugar
2/3     cup   milk
2/3     cup   butter
1/2     tsp    salt

Combine ingredients.  Stir over low heat, then bring rapidly to full boil, stirring constantly. 


Stick a candy thermometer in and boil to 220 degrees. 
(The original recipe said to boil for exactly one minute, but that didn't work for me - I'd recommend using the thermometer.)

Remove from heat. 

Beat until lukewarm, no longer glossy and the right consistency to spread.  (I poured it into my mixmaster bowl and beat it for about 5 minutes.) 

The recipe says if it doesn't work, boil it again adding 2 tbsp cornstarch  OR enjoy scraping it off the plate as it runs down the sides of the cake.  I chose the latter.

The Stanley Cup playoffs were on and I forgot to take pictures.  I'll post some next time I make this.  And believe me, there will be a next time.