Please Help!
Last evening I made the old fashion carmel frosting but before I could spread on entire cake it was turning hard as a brick. I need to know what will make it more creamy and pliable. Here's the recipe I used 1 c. brown sugar, 2.5 tsp. butter, 1/2 cup milk, 2 tspn. corn syrup and 1tspn. vanilla.

Thanks

I'm going to need more details than that. Is this a cooked frosting? If so, did you stir during the cooking? Are you sure your thermometer is working right?

The recipe I use if different, but I just add a little evaporated milk to soften it.

Are you talking about re-heated left over caramel? I just take mine from the fridge, let it come to room temp and spread. I've never placed it in the microwave before.

Or did you mean it was fresh made, got hard then you put it in the microwave with cream to soften?

You probably cooked it too long. The recipe I use is different, but it is pretty close. I cook for about 3 minutes--or until the frosting covers the spoon. Everytime I have had this problem it was because I cooked it too long. Sometimes, adding evap milk will soften it, though.

Maybe try gently heating it without the cream, then add the cream once it's warm. You don't want it to get too hot, that would be cooking it.

Yes I think I overcooked and or used to much Powder Sugar which I forgot to list in the recipe ingredients in earlier post.

"If at first you don't succeed try agian"

Thanks again
Spice