Caramel Icing

Directions

1. 1
   Caramelize 1/2 cup sugar by melting it in a heavy saucepan until it becomes a golden brown syrup.
2. 2
   Add boiling water slowly, stirring constantly.
3. 3
   In a second saucepan, stir together the remaining sugar, cream and butter.
4. 4
   Warm cream mixture over low heat.
5. 5
   Pour caramelized sugar into cream mixture and cook to the soft ball stage (240°).
6. 6
   Cool to 140°.
7. 7
   Beat to spreading consistency and spread on a cooled cake.