# Aunt Baby's Caramel Icing

This is an 80-year-old caramel icing recipe from Louisiana, passed down through the family, cooked on the stovetop to be rich, buttery, and smooth, perfect for a Southern caramel cake.

- Total time: 140 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 2 cups granulated sugar
- 2 sticks salted Irish butter
- 24 ounces evaporated milk
- 2 tablespoons vanilla

## Instructions

1. Add 2 cups of granulated sugar to a saucepan.
2. Add 2 sticks of high-quality butter to the saucepan.
3. Pour 24 ounces of evaporated milk into the saucepan.
4. Place the saucepan on the stovetop and melt the ingredients completely over medium-low heat without stirring.
5. Once everything is completely melted, stir to combine and then reduce the heat.
6. Continue to stir continuously for 2 hours over low to medium-low heat, without walking away to prevent burning.
7. The icing should be thick enough to coat your spatula or spoon and slowly drip or run off the utensil.
8. Remove the icing from heat and allow it to cool for 20 minutes.
9. Add 2 tablespoons of vanilla, adding 1 tablespoon at a time and stirring between each addition.
10. Once the icing is thick and cooled, it is ready to ice your cake.

## Equipment

- saucepan
- spatula
- spoon

## Tips

- High quality butter is preferred for this icing.
- Do not stir while melting the ingredients.
- You must stay with the icing and continuously stir for the entire 2 hours.
- Do not walk away and leave icing cooking as it can easily burn.
- Add vanilla one tablespoon at a time, stirring between each addition.

## Source

- Original video: https://www.facebook.com/watch/?v=1194239266200678
- Recipe page: https://www.cliprecipe.com/recipe/fa39c3ca-1e70-4d9f-bf38-7d5b788b0028
- Extracted: 2025-12-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt