White Caramel or Fondant Frosting
Ingredients
- 2 cups of sugar
- 1 3/4 cups of milk or thin cream
- 1 tablespoon of (uncolored) butter
- 1 teaspoon of vanilla
Instructions
The sugar, boiled with the milk or thin cream to the soft ball stage. Test it by dropping a spoonful in cold water. If you can pick it up in a soft ball take the carmel from the stove. Add the butter and vanilla and beat steadily until it creams or turns to a fondant. Spread immediately on the cake.
Chopped nuts are nice added to this or halved English walnuts may be placed regularly on top of a square cake. Chocolate may be added to the warm fondant before beating it. White icing like this is nice covered with thin layer of chocolate melted with butter or English walnuts buried in the white icing and then covered with chocolate fondant makes a delicious filling for layer cake. This caramel filling with nuts is especially nice on Devil's Food or dark chocolate. Brown sugar caramel is made likewise using half granulated and half brown sugar for the fondant.
Print recipe/article onlyNotes
Attributed to Mrs. Whitehead.
Source
Civic League Cook Book (1913).
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