Instructions:
- Start Heating the Milk and Sugar:
- Combine 3 cups of sugar and milk in a heavy saucepan over medium heat. Stir the mixture together for a few minutes and allow it to continue heating.
- Caramelize the Sugar:
- While the milk and sugar are heating, place a small cast-iron skillet over medium to medium-high heat.
- Add the 5 tablespoons of sugar to the skillet. Stir constantly until the sugar liquefies and turns a golden brown. Be careful as it will be bubbling hot.
- Combine the Mixtures:
- By now, the milk and sugar mixture should be very hot. Carefully pour the caramelized sugar from the skillet into the milk and sugar mixture in the saucepan. Whisk the two together thoroughly.
- Cook to Soft Ball Stage:
- Continue cooking the combined mixture for about 15 minutes or until it reaches the soft ball stage. You can test this by dropping a little off a spoon into a small glass of cool water. When a small, soft ball forms, it’s ready to move on to the next step.
- Add Butter:
- Remove the saucepan from the heat. Using an electric mixer, beat in the cold butter, 1 1/2 sticks (12 tablespoons). Be sure to use real butter, as margarine won’t achieve the same flavor or texture.
- Beat Until Spreadable:
- Continue beating the mixture until it cools down and reaches a spreadable consistency. If the icing becomes too thick, you can thin it out by adding a tablespoon of milk at a time until the desired consistency is reached.
- Ice Your Cake:
- Ensure your cake is completely cooled before applying the caramel icing. The icing is heavy and could cause the cake top to crack if it’s still warm. Even so, the taste will still be fantastic!