This is a newer, and more foolproof, traditional southern caramel icing recipe. Just like your grandmother made.

** One thing I’ve learned since posting this is to add a little bit (1 tsp at a time) of hot water to the final icing to keep it smooth for longer and easier to work with!

The first one I did still works great. This one is just a little easier to get to the end results.

For the icing:
3/4 cup granulated sugar (for browning)
3 3/4 cups granulated sugar
1 tbsp plus 1 1/2 teaspoons flour
3/4 tsp salt (if you didn't use salted butter - otherwise leave this out)
1 1/2 cups evaporated milk
2 sticks + 1 tbsp butter
1 tbsp + 1 1/2 tsp vanilla extract

1. Put 3/4 of sugar into cast iron or other heavy skillet over medium heat.
2. Let sugar melt and turn into an amber color.
3. While the sugar is melting, put 3 3/4 cups sugar, butter, flour, salt (if needed), evaporated milk into large sauce pan and bring to a boil.
4. Add melted/browned sugar and continue boiling until temperature reaches "soft ball" stage or 232 degrees.
*Steps 1-4 took me about 25 minutes
5. Remove from heat and begin whisking with an electric mixer.
6. Add vanilla and continue whisking until icing has cooled to a spreadable but not runny consistency.
*steps 5-6 took about 5 minutes
7. Ice the cake (or just eat the whole pan of icing after it cools because it tastes like candy!)

You can use this vanilla cake recipe:    • Homemade Vanilla Cake from Scratch  

The original caramel cake video can be seen here:    • Southern Caramel Cake Tutorial  

Candy thermometer:
https://www.amazon.com/gp/product/B00...

Offset spatula:
https://www.amazon.com/Ateco-1385-Spa...

Rubber spatula:
https://www.amazon.com/Cuisinart-CTG-...