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Caramel Icing.cook

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+>> Servings: 10
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+Sprinkle @sugar{1/2 cup} in a shallow heavy #3½-quart Dutch oven{}.
+
+Cook over medium heat, stirring constantly, until @sugar{} melts (sugar will clump) and syrup is light golden brown. Note: This will take about ~{10 minutes}.
+
+Remove from heat.
+
+Combine remaining @sugar{2½ cups} and @all purpose flour{1 tablespoon} in a large #saucepan{}, stirring well.
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+Add @milk{1 cup} and bring to a boil - Stirring constantly. Note: This will take about ~{10 minutes}.
+
+Gradually pour about one-fourth of hot mixture into caramelized sugar - stirring constantly.
+
+Add remaining hot mixture (mixture will lump, but continue stirring until smooth).
+
+Return mixture to heat.
+
+Cover and cook over low heat ~{2 minutes}.
+
+Uncover and cook, without stirring, over medium heat until a #candy thermometer{} reaches 238°. Note: This will take about ~{10 minutes}.
+
+Add @butter{3/4 cup}, stirring to blend.
+
+Remove from heat, and cool, without stirring, until temperature drops to 110°. Note: This will take about ~{1 hour}.
+
+Add @vanilla extract{1 teaspoon}, and beat with a #wooden spoon{} or at medium speed of an #electric mixer{}, until of spreading consistency (about ~{20 minutes}).