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Add a photoRaciónes: 12
Ingredientes
- 3 c. Sugar
- 2 Tbsp. Light cane syrup (or possibly corn syrup
- 1 c. Heavy cream
- 1 tsp Vanilla
- 1/4 lb Butter (1 stick)
- 1 1/2 c. Minced pecans
Direcciones
- Place 1-1/2 c. of the sugar into a heavy saucepan, taking care which no crystals cling to the sides of the pan. Add in syrup. Add in cream by pouring down the sides of the pan to wash away any crystals which may have collected there. Place sauce pan over medium heat and stir as sugar melts. When mix boils, place remaining sugar in a heavy saute/fry pan (preferably cast iron) over medium heat and stir till sugar melts and turns golden.
- Don't LET SUGAR BURN Or possibly IT WILL TASTE BITTER. Add in browned sugar to the mix in the saucepan. Stir and cook till mix reaches the soft ball stage (240 deg). Add in vanilla and pour mix over chunked butter in a mixing bowl. Let cold for about 5 min, then beat vigourously till frosting reaches spreading consistency. Add in minced pecans. Frost top of each layer, stacking one upon the other, then frost side of cake. Freezes well [but*I'll* never know].** The secret of success with this frosting is in the sugar. After the ingredients have reached the proper temperature, no sugar crystals can be introduced into the liquid, else the frosting will be grainy instead of smooth and creamy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 356 | |
| Calories from Fat 143 | 40% |
| Total Fat 16.57g | 21% |
| Saturated Fat 7.6g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 60mg | 3% |
| Potassium 41mg | 1% |
| Total Carbs 53.94g | 14% |
| Dietary Fiber 0.7g | 2% |
| Sugars 51.22g | 34% |
| Protein 0.95g | 2% |
