I have several good tasting caramel frosting recepies. But for some strange reason with both, rather it be with brown/white sugar,powdered or caramel pieces the frosting color is not as caramel as I would like it to be. Once I add the sugar it tends to lighten it. I want a real deep caramel look, (If that make any sense).
Does anyone have any pointers or suggestions as to how to keep the color once you've added the sugar?
Add some brown food coloring.
I'm embarrased....and I claim to be a Baker.
Simple but Brilliant!!!!!! Thank you!
No problem. (It will be our secret. Shhhhhhh......)
(whispering) Thank you..
Using DARK Brown sugar works also.
Thank you. I just did a batch with Dark Brown sugar. Came out good.