Easy Penuchi Icing (Homemade Caramel Icing)
Published by Mary Johnson December 11th, 2006 in Desserts, Recipes.This is a great homemade caramel icing, perfect for pairing with apples and cinnamon like this Fresh Apple Cake recipe.
=== Easy Penuchi Icing ===
- Melt 1/2 c. butter
- Add 1 c. brown sugar. Boil & stir over low heat for two minutes.
- Add 1/4 c. milk. Bring to a boil, stirring constantly. Cool to luke warm.
- Add 1 3/4 - 2 c. sifted 10x sugar. Beat until thick enough to spread. If too think, add hot water.
2 Responses to “Easy Penuchi Icing (Homemade Caramel Icing)”
- 1 Pingback on Nov 16th, 2008 at 12:40 pm
A bit of historical fact… I ran into this same recipe at http://www.pastrysampler.com/Questions_and_Answers/penuche.htm and learned that it came from Craig Clayborne’s “The New York Times Cook Book, Revised Ed”. Now I know its origin and a little bit more about my mother as a result. All I had, prior to this, was the recipe in her handwriting.