Caramel Layer Cake
Caramel frosting, perfect for caramel cake!
  • ⅓ Cup sugar
  • 1 Tblsp. flour
  • 2½ Cups sugar
  • 1 Cup milk
  • ¾ cup butter
  • 1 tsp. vanilla extract
  1. Sprinkle ⅓ cup sugar in a shallow, heavy 3½-qt. Dutch oven; cook over medium heat, stirring constantly until sugar is melted and syrup is light golden brown. Remove from heat.
  2. Stir together 1 Tbsp. flour and 2½ cups sugar in a large saucepan. Add milk, and bring to a boil over medium-high heat, stirring constantly.
  3. Gradually pour about one-fourth hot milk mixture into caramelized sugar, stirring constantly. Gradually stir in remaining hot milk mixture until smooth.
  4. Cover and cook over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238° (soft-ball stage, about 10 minutes). Add butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110° (about 1 hour).
  5. Pour into bowl of heavy-duty electric stand mixer. Add vanilla, and beat at medium speed with whisk attachment until spreading consistency (about 20 minutes).
Recipe by Jens Favorite Cookies at