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| Caramel Icing with Marshmallows |
"Caramel icing pairs perfectly with many fruitcakes or those cakes that are lightly sweetened. My grandmother used to whip up this icing decades ago, and it tantalizes the taste buds yet. Beware though, it is quite saccharine, so use sparingly."
Ingredients :
- 1/2 cup butter
- 1/2 cup milk, or more as needed
- 1 (16 ounce) package brown sugar
- 1 cup miniature marshmallows
- 1 (16 ounce) package confectioners' sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions :
| Prep : 5M | Cook : 18M | Ready in : 11M |
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- Melt butter in a saucepan over medium heat. Add milk and bring to a rolling boil. Add brown sugar and marshmallows. Beat until stiff; add powdered sugar, vanilla extract, and salt. Remove from heat.
Notes :
- You can use cream in place of milk, if you prefer.
- If the icing becomes too stiff, add more milk or cream to maintain a soft, smooth consistency.
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