Awrey’s-Style Bakery Caramel Frosting for Cakes

Awrey’s-Style Bakery Caramel Frosting for Cakes

By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes_© Book (Secret Recipes^TM, Marysville, MI; June 1997, p. 8)

INGREDIENTS:

1-lb Kraft’s or Brach’s light caramels

1½ cups evaporated milk

1 cup butter or margarine (not “lite/light”)

6-oz semi-sweet chocolate chips, melted

6-oz Nestles Milk Chocolate, melted

1-lb powdered sugar

1 tsp vanilla

INSTRUCTIONS:

Melt caramels in top of double boiler with canned milk, stirring until smooth over gently boiling water. Stir in butter and melted chocolates and blend well. Continue to let it cook over boiling water 15 minutes. Remove from heat. With mixer on medium speed, add powdered sugar a little at a time until you have a spreading consistency. To thin it, if necessary, beat in a little hot, black coffee. Makes 3 cups.

#GloriaPitzersCookbook

See also…

Mondays & Memories of My Mom – Michigan Map Dots