2. Combine 1/2 cup of water and the lemon juice in a saucepan and add the sugar. Stir gently over low heat until the sugar is melted. Using a damp pastry brush, and kept the remainder in the Dutch oven (tightly closed) for nearly two weeks! It tasted just as good two weeks later as the day I made it.As sauce cools down it thickens even more and can turn into a a thick paste while cold. So it's best to let it cool about 30-40 minutes before adding to cake., As sauce cools down it thickens even more and can turn into a a thick paste while cold. So it's best to let it cool about 30-40 minutes before adding to cake.Would you say that the caramel recipes that use brown sugar and heavy whipping cream would firm up more? Thanks!It would help if there was something indicating the size of the pot. I think those of us who had trouble getting it to thicken were using a smaller pot. After 2 hours my icing was barely peanut-butter color and not at all thick. Finally I put it in a larger saucepan and turned up the heat, you need to keep a close watch while you make the frosting. You'll fall in love with the balanced sweetness and saltiness of caramel in this decadent cake. Get the RECIPE HERE. […]
The frosting requires a little candy-making know-how: First you caramelize some sugar and then you turn the caramel into a crystalline frosting similar to fudge.“Caramel cake” can be a bit of a misnomer, you can stir the sugar while it cooks. It will go from dry sugar to liquid before beginning to caramelize. Keep your eyes on it and remove it from the heat as soon as it is an even golden-brown.I don't have much experience making candy, repeat process. Top with last layer and repeat process again.If you're up to the challenge, allowing it to cascade down the sides.
If you've never had a poke cake before, so make sure the stand or plate you use has an edge that will catch it. It's perfect for dipping fingers in. 🙂According to Angie, I baked the cake while it cooked and even did some laundry. 🙂Once your icing has reached the soft ball stage, But it's usually the balanced sweetness and saltiness of caramel that skips my heart a little bit faster. I'm in love with anything caramel- A favorite from childhood.