MAKES ABOUT 1½ CUPS
¾ cup packed dark brown sugar
6 tablespoons (3/4 stick) unsalted butter
¼ cup heavy cream
1½ cups confectioners’ sugar
1 teaspoon pure vanilla extract
In a small saucepan, combine the brown sugar, butter and cream. Heat over medium heat, stirring occasionally, until the butter has melted. Bring the mixture to a boil and cook, stirring continuously, for about 1 minute. Remove from the heat. Add the confectioners’ sugar and vanilla. Using a handheld mixer, beat on low speed until combined. (Alternatively, if you do not want to use your mixer in the saucepan, transfer the butter mixture to a large bowl.) Increase the speed to medium and beat until the mixture is slightly thickened and a nice spreading consistency.
VARIATION
BOURBON PECAN CARAMEL: Omit the vanilla and add 1 tablespoon bourbon. Blend until smooth. Stir in ¾ cup coarsely chopped toasted pecans.
TIP
Do you prefer a thick layer of luscious caramel frosting? If so, double the recipe.