Burnt Sugar Frosting

Pulse in short bursts until the frosting is shiny and smooth. Put the butter rum confectioners sugar and remaining portion of burnt sugar liquid in a food processor.


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Reserve the remainder for frosting Add vanilla then egg.

Burnt sugar frosting. Caramelize 12 cup sugar. First make another caramel sugar-water mixture following directions in recipe above. Boil and stir 2 minutes.

Pour cake batter into a greased 9x13x2 cake pan and bake in a preheated 350-degree oven for 25 to 30 minutes. Over low heat bring to a ROLLING boil. Pour 34 cup sugar into large heavy skillet.

Gradually stir in 34 cup boiling water. Beat in a second cup of powdered. Assemble the Burnt Sugar Bundt Cake Use an offset spatula to spread the frosting over the crown of the Bundt in a thick layer.

Scrape the sides of the bowl and then add the salt and powdered sugar. BURNT SUGAR FROSTING. Cook and stir over low heat until sugar dissolves and mixture comes to a boil.

Burnt Sugar Icing. Add 12 cup of the cooled burnt sugar syrup and the vanilla and beat on low to combine about 30 seconds. 12 cup of burnt-sugar syrup.

Pour into the top of a double boiler and cook beating constantly until frosting forms stiff peaks about 7 minutes. Combine egg whites brown sugar water sugar syrup and salt and beat one minute to blend. In a small heavy skillet heat 34 cup sugar stirring until a brown.

Add additional powdered sugar to thicken the frosting as needed. Finish with Creamy Burnt Sugar Icing. Creamy Burnt Sugar Icing.

Cream softened butter with electric mixer until its creamy and there are no lumps. Let cool and frost. Mix the brown sugar with 2 Tbsp.

Preheat 350F moderate oven 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes. Beat on medium-low speed until combined about 1-2 minutes. Cook and stir constantly over low heat until sugar melts and begins to turn a dark golden color.

Beat in 1 cup powdered sugar until smooth and creamy. Milk in a medium saucepan.


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