I actually played this video tonight and made the caramel icing while watching. It turned out perfect! I followed it exactly as she did it. Love her explanations. Best caramel video ever. I used a rubber spatula the entire time, no problems at all. I also used the same candy thermometer she has.
Wow I just made this caramel and it is amazing thank you so much it's the perfect candy for my cake I Also made some tweaks and without the candy thermometer I forgot to buy one thank you so much my lady
My friend's grandmother was Cajun French. She was famous for her caramel cake... at the church fair her cake was bid for a couple hundred dollars each fall which was, needless to say, the highest bid won! Thank you for sharing. I look forward to making this, thanks from Louisiana
It took me two try's with browning the sugar (I scorched the first one)... the sugar/cream/butter mixture held OK until I could redo melting the sugar. The rest went smoothly and I was successful with this (no easy feat for me)! This is exactly what I was trying to do, it taste just like my Aunts caramel frosting from when I was a kid. THANK YOU :)
You are SO welcome! I'm so glad it worked for you and it was what you were looking for. We can't let these old recipes die! Thank you for trying it and letting me know!
Mississippians know about caramel cake! Finally a recipe for icing my grandmother made! Only difference is she used evaporated milk instead of heavy cream. I'll definitely have to try that.
My thermometer stopped working so I couldnt try your technique since you highly recommended using it so I tried the recepie of "grand baby bakes" using evaporated milk since it used no thermometer and it turned out really well. Really fool proof but of course very involving. I literally stood by thr stove stiring no stop for 100 minutes but the results were great. I used salted butter. The recepie is on pinterest under the title "real deal caramel cake" Cant wait to get a new thermometer so i can try your recepie xx
Angela Patton, yes ma'am my thoughts exactly! I live in neshoba county and this is almost the same recipe my great great grandma used and I've never seen one so similar to hers before,she won awards for them and every thing. Total legend lol.
You questioned why the syrup seems to stall at a certain temp. That’s where the chemistry happens. The bonds holding the sugar crystals break and reform. This takes energy. So instead of the temp going up the chemical structure is changed.
I have been looking for this recipe for years! Literally! My grandmother had this cake made for me on my birthday for many years. The woman who made it passed away shortly after I married and then my grandmother moved out of state to live with my mother. I looked through countless cookbooks over time, and eventually online. No luck...the recipe ended up being too much like maple or the cake part was too spongy. Your cake looks just like what I remember and the icing is spot on!! Can’t wait to make this tomorrow!! Thank you !!
After years of searching for Brownstone Front Cake, this seems like the closest to that frosting. Can't wait to try it. Thanks for taking the time and for the detailed explanations
Love your recipes If you use a 1tablespoon or 2tbsp Karo syrup Or corn syrup heated sugar will not crystallize in a pinch I've also used pancake syrup because it contains corn syrup while heating sugar.
@@KrystalJenkinsBakes Followed grandmothers Recipe, it came out exactly like hers. She did it a little different than you, but the result seemed to be the same. 1c buttermilk, 1stick butter, 1tsp baking soda, 2c sugar. mix & heat on med-low and STIR STIR STIR!! lol... I bought a candy therm. and cooked until 238 (softball mark on therm.) added 1tsp vanilla, put in mixer & beat until creamy, and slapped it on the cake!!!
Tastes really good. Not too sugary, you can taste the caramel depth. But, boy, is my cake ugly lol. Just the sides though. The top is nice and swirled. And I am a cake decorator lol. I used my own usual recipe for the cake layers. This icing is going to take some experimenting with to get it to stick to my cake sides and look presentable. My family says who cares about looks while they are chewing lol.
I have literally had to manipulate the sides before as if I were doing pottery on a pottery wheel. HAHA! It can be tricky sometimes. Glad you enjoyed the icing. Would you share your cake recipe with me? I'm always looking for cake options!!! Thanks for the comment!
I have been trying to get a good recipe for the icing too. I guess this cake requires a 7 up pound cake recipe. I will try both your recipes. Thank you so much. I would need to invest in the tools beforehand. I love salted butter too.
I prefer salted butter in everything too... 🤣🤣 I always wonder why baking recipes usually specifically call for unsalted, salted butter balances out the sweetness... I'm putting your frosting over a good old-fashioned pound cake tmw, I can't wait!!!! I've seen so many recipes on here for 'southern-style' caramel cake with creamy, gooey icing 🙄🙄 yours looks like the genuine article!!! much love from Baton Rouge!!!
Many thanks for this video. "Shake, not stir" the caramelizing sugar was the only method given in a recipe I used. Disaster! Will definitely use this one in future.
I've watched 10 to 15 videos this morning. Yours is going to be the last. I want to try all of them to fine the best. It's a hard job but I will struggle through it. LOL Seriously Yours is the closest to the old recipe. Yours looks more complicated .but I'm looking for taste. Will let you know
I have a new one coming SUPER soon that is a little easier. If you try this one and it doesn't work, come back and see what the updated one looks like. I hope to have it posted early next week! Thanks for watching and I hope you find one that works perfectly for you! I know how hard it is, trust me!
How do you make your caramel darker? Does it harden up or does it still say kind of soft and gooey on the cake? I've tried making caramel icing before with brown sugar it didn't work out 😔. I appreciate you sharing your recipe I can't wait to try it
It darkens when you cook the plain sugar in the cast iron skillet. That is the darkening process. The longer you leave it, the darker (and more burnt tasting) it will be. My icing gets firm on the cake but not super hard. It should firm up so it isn't gooey. I would try it with regular sugar the way I outlined and see what happens. Sometimes if it is too gooey on the cake I'll stick it in the fridge for a bit for it to harden up. Then I'll work it out with my hands or offset spatula on the cake. It's pretty forgiving actually.
I made this today. It was another person's recipe, but I see that your's is the exact same. I wasn't able to use a candy thermometer so my frosting you can taste the sugar crystals and when i ice the cake it isn't smooth at all. Would it be because I poured the sugar syrup into the boiling cream or because I didn't use a thermometer or a combination of both? My cake looks and tastes horrible.
I would assume has to do with the combination of not using the thermometer and the boiling cream. The only time mine has done that has been when it was boiling. I wouldn't suggest making this icing without a thermometer. There are too many factors that can change the consistency of it without one. It's one of the main elements. Try again with the thermometer and let me know how it goes!
Instead of turning the heat up to reach 240 degrees try to be patient and the thermometer will get there. This may be why it scorches and burns sometimes.
Have you tried the method of heating up cans of sweetened condensed milk until they caramelize, and frosting from the cans? I saw one person use 3 cans, put in a crock pot unopened and covered with water, heated on low for 8 hours
That's the temp that the sugar actually turns to caramel. So you want to pour it in once it gets to that point. I just posted an updated video where I don't test the temp of that one and I just go off of the way it looks. Having a set temp just keeps it from being over or under cooked.
@@KrystalJenkinsBakes you have crystalization problems because you need to stir, almost constantly. If not the final product is grainy. You don't want grainy and you will get a smooth pour also which will help with the outside frosting.
It would be better to just dip them in then cover them in. Which now that you mention it sounds amazing! Covering them in it would be like covering one in buttercream, so I don't think it would work. BUT if you try it and it's awesome LET ME KNOW!
I would say, maybe around 10 minutes give or take on one side or the other. Sometimes I get very impatient with how long it takes. It is longer than you'd think. It kinda stalls out and you just have to wait on the temp to rise. Sometimes I'll turn the burner heat up to speed it on up. Hope that helps!
You drive a car not a care. Its Car- mel. Southeast Texan here and like the word pecan its Pe- cahn.. not can as in can of peas. Love this recipe. I've been taught a recipe that's well known is going to work not just a recipe from a book. xoxoxo * big difference of cooking on electric stove vs gas burner for heat resilience.
@@freecalypso311 Darn skippy the way the English language is tormented by mispronunciation let alone misspelling by abbreviations and ignorance I care by example.
@@spacecowgurl57 please get a life ma'am. it's spelled C-A-R-A-m-e-l... by your logic one could also argue that you drive a caravan. different people say vowels differently, epitome of an accent IS. pronunciation of words is regional not necessarily wrong vs right. I knew you HAD to be an old white lady to act superior about such a thing. CAR-mel, CARE-uh-mel, who cares. a creative person generously created an awesome video for a delicious treat, bring positive energy or just shut up and eat it.
This isn't one you can just rush through. The problem with most recipes like this is that people don't tell you every detail. And that's where people get tripped up.
