Sanders Caramel Icingcakes, candies 1 lb caramels 1/4 cup hot water 1 cup butter or margarine 1 cup powdered sugar Place caramels and water in a double boiler. Heat and stir continuously until a smooth creamy texture is obtained. Remove from heat and cool. Place butter in mixing bowl, add powdered sugar and mix at low speed to obtain a smooth paste. Gradually add the caramel mixture and beat on medium speed. Add a little more powdered sugar if you wish a stiffer frosing. Use to frost your favorite cake. Will frost a 2 layer 9-inch cake. Good on spice cake. Assorted recipes from the Detroit News, entered by Diane Pahl |
