Caramel Frosting VI

This is an excellent caramel glaze frosting sprinkled with toasted pecans. Makes enough frosting for a 9×13 cake.

Caramel Frosting VI


  • 1 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons butter
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/3 cup toasted, chopped pecans


1 In a shallow 6-inch saucepan, thoroughly mix brown sugar and flour. Stir in butter and milk, and cook over medium-high heat until mixture comes to a rolling boil. Boil exactly 1-1/2 minutes.

2 Remove from heat. Allow to cool 5 minutes. Beat with a wooden spoon until mixture begins to thicken. Mix in vanilla and continue beating until frosting is the consistency of thick honey, no more than 1 to 2 minutes.

3 Immediately pour caramel frosting onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set up. Quickly sprinkle top of cake with toasted pecans. Frosting will set up completely in a few hours.


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