1 cup brown sugar, firmly packed
2 tablespoons butter
1/4 cup plus 3 tablespoons milk
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1 tablespoon light corn syrup
1/4 cup vegetable shortening
1/4 teaspoon salt
2 cups confectioners' sugar
In a saucepan over medium heat, bring the brown sugar, butter, 1/4 cup milk and corn syrup to a boil. Set aside. Beat shortening, salt and confectioners' sugar until creamy. Beat in caramel mixture until smooth, adding up to 3 tablespoons more milk for desired spreading consistency. Covers a 9-inch layer cake or 10-inch springform cake.
Nutritional information per serving (based on 12): 210 calories (26 percent from fat), 6.2 g fat (2.4 g saturated, 2.4 g monounsaturated), 6.3 mg cholesterol, 0.3 g protein, 39.5 g carbohydrates, no fiber, 75.5 mg sodium.