Time 13m Number Of Ingredients 6 Steps:
Gather the ingredients. In a large saucepan, combine ingredients and mix well to blend. Bring to a boil; cover and cook 3 minutes. Uncover and cook to 238 F on a candy thermometer or until soft ball forms when dropped in cold water. Cool for 3 minutes. Beat until thick and spreadable. It should begin to lose its glossiness. Spread on layers and over sides of cake. Enjoy.
Time 29m Yield 30 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350*. Grease several baking sheets or spray with nonstick spray. In a medium bowl, with electric mixer on medium speed, beat together the flour, baking soda and salt, set aside. In a large bowl with eletric mixer on medium speed, beat together the butter and brown sugar until well blended and fluffy. Add the eggs, vanilla and beat until evenly incorporated. Lightly beat in half of the flour mixture. Add the sour cream and beat until well blended. Stir in the remaining flour mixture and a generous 3/4 of the pecans.if using.until evenly distributed. Using a heaping 1/8 measure or coffee scoop, drop the dough onto the baking sheets into evenly shaped mounds. Space them about 2 1/2" apart. Using a greased hand, pat down the cookies until flattened on top. Bake cookies, one sheet at a time, in the upper third of the oven for 9-12 minutes, or lightly tinged with brown at the edges and barely firm when pressed in the center. reverse the sheets from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly – 1-2 minutes. Using a spatula, carefully transfer the cookies to a wire rack. Let stand until completely cooled. FROSTING" In a medium saucepan,melt the butter over medium high heat. Bring to a boil and gently simmer, stirring occasionally until it smells very fragrant and turns slightly golden.about 3 minutes. watch carefully,.Stir in brown sugar and cook, stirring for 1 minute more. Stir in 2 1/2 tbls of hot water and the corn syrup until the mixture is well blended and the sugar dissolves. Vigorously stir in the powdered sugar and vanilla until well blended and completely smooth. Set the frosting aside, stirring occasionally until it cools and stiffens, just enough to spread.2-4 minutes. Set the wire racks with cookies over wax paper to catch drips. Using a small wide bladed spatula, generously top the cookie tops with frosting. If pecans were added to the dough, sprinkle a few of the remaining scant 1/4 cup of the pecans over the top of each cookies before frosting sets. If at any point the frosting stiffens too much to spread, stir in just enough hot water to make it spreadable.Let the cookies stand until the frosting sets, about 45 minutes. Store in a single layer with wax paper in an airtight container for up to 1 week or freeze for up to 1 month.
Time 15m Yield 12 Number Of Ingredients 5 Steps:
In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute. Remove from heat, and beat in 1/2 cup confectioners’ sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners’ sugar. Add more milk if the mixture is too thick.
Time 15m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Melt butter in a pan. Add brown sugar and boil for two minutes, stirring constantly. Add milk and stir until mixture boils, remove and cool. Pour into mixing bowl and add powdered sugar a little bit at a time. Beat well after each addition of powdered sugar.
Time 50m Yield Makes 7 cups Number Of Ingredients 6 Steps:
Combine 1 1/4 cups sugar and the water in a medium saucepan. Bring to a boil, stirring to dissolve sugar. Brush down sides of pan with a damp pastry brush, and cook, without stirring, until dark amber. Remove from heat, and gradually stir in cream until completely smooth. Whisk together remaining sugar and the egg whites in the bowl of a mixer set over a pot of simmering water. Whisk until sugar dissolves and mixture is warm. Transfer bowl to a stand mixer fitted with the whisk attachment, and whisk on medium-high speed until fluffy and cool and stiff peaks form, about 10 minutes. Add butter, 2 tablespoons at a time, whisking well after each addition. Whisk in vanilla. Slowly pour in caramel with mixer on medium speed, and whisk until completely incorporated. Continue to whisk until smooth, about 3 minutes. Use immediately, or transfer to an airtight container and refrigerate up to 3 days. Before using, bring to room temperature, and beat until smooth.
Time 25m Yield 1-1/3 cups. Number Of Ingredients 5 Steps:
In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved. , Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber in color. Transfer to a small bowl; cool to room temperature., Gradually beat in confectioners’ sugar until frosting achieves spreading consistency.
Time 30m Yield 18 Number Of Ingredients 5 Steps:
Place condensed milk in a saucepan. Cook over low heat, stirring constantly, until caramel forms; about 15 minutes. Beat caramel, cream cheese, brown sugar, and vanilla extract together in a bowl using an electric mixer until smooth. Add whipped topping and beat until just combined.
Time 20m Yield about 2-1/4 cups. Number Of Ingredients 5 Steps:
In a heavy saucepan, combine the brown sugar, butter and milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners’ sugar until frosting achieves spreading consistency.
