Carmel frosting

100 Servings

Ingredients

Quantity Ingredient
1 cup WATER
1⅛ pounds BUTTER PRINT SURE
1 ounce MILK; DRY NON-FAT L HEAT
3½ pounds SUGAR; POWDER 2 LB
2 pounds SUGAR; BROWN, 2 LB

Directions

1. MELT BUTTER OR MARGARINE. ADD BROWN SUGAR; MIX THOROUGHLY. COOK OVER LOW HEAT 2 MINUTES; STIR CONSTANTLY.

2. COMBINE MILK AND WATER. ADD TO BUTTER MIXTURE. BRING MIXTURE TO A BOIL;

STIR CONSTANTLY. REMOVE FROM HEAT.

3. POUR INTO MIXER BOWL; COOL 10 MINUTES.

4. ADD POWDERED SUGAR GRADUALLY WHILE MIXING AT LOW SPEED. MIX 2 MINUTES AT

MEDIUM SPEED UNTIL SMOOTH.

5. SPREAD IMMEDIATELY ON COOL CAKES.

Recipe Number: G04100

SERVING SIZE: 2 TABLESPO

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Related recipes