HI, I MAKE TODAY A CARAMEL ICING AND THE FLAVOR ITS AMAZING BUT I WANT A NICE AND SOFT TEXTURE AND I FEEL IN MY ICING SUGAR FLAVOR LIKE IF ITS NOT COMPLETLY MELT.

I MAKE A RECIPE FROM INTERNET

1 CUP BROWN SUGAR
5 TEASPOONS OF MILK (I REPLACE IT FOR HEAVY CREAM)
1/2 STICK OF BUTTER
1/4 TEASPOON OF SALT
1/4 TEASPOON OF BAKING POWDER
1 TEASPOON VANILLA

I PUT IN A SAUCEPAN THE SUGAR, BUTTER AND MILK I LEFT IT SIMMER AND THEN WAIT 3 MINUTES I PUT A LITTLE BIT IN COOL WATER AND IT TAKES THECONSITENCY LIKE A STICKY BUBBLE GUM I PUT THE OTHER INGREDIENTS AND BEAT UNTIL ITS WAS HARDEN TO FROST THE CAKE BUT I TASTE ONE TIME AGO THAT I DONT FEEL THE SUGAR IT WAS VERY SOFT AND CREAMY, DOES ANYBOBODY KNOWS WHY THIS HAPPENS WHAT CAN I DO? THANKS!

Here's a similar recipe:

http://www.cooks.com/rec/view/0,196,154181-233197,00.html

This one calls for boiling the syrup, not simmering to the soft ball stage (235-240 F.).

Descriptions of various stages when boiling sugar:

http://en.wikipedia.org/wiki/Candy

Here's a video that illustrates the soft ball stage:

http://www.cooks.com/rec/view/0,196,154181-233197,00.html

HTH

P.S. Please don't use all caps in your posts - it's considered shouting. (Also, I find it difficult to read.)

THANKS FOR YOUR ANSWER.