Caramel Frosting VI

Recipe View In a shallow 6-inch saucepan, thoroughly whisk together the brown sugar and flour until no lumps remain. (Approximately 1 minute)

Recipe View Stir in the butter and milk. Cook over medium-high heat, stirring constantly, until the mixture comes to a rolling boil. (Approximately 5-7 minutes)

Recipe View Once boiling, continue to boil for exactly 1 minute and 30 seconds, stirring continuously to prevent scorching. (1.5 minutes)

Recipe View Remove the saucepan from the heat and let the mixture cool for 5 minutes. (5 minutes)

Recipe View Using a wooden spoon or a sturdy spatula, beat the caramel mixture until it begins to thicken and lose its glossy sheen. (Approximately 2-3 minutes)

Recipe View Stir in the vanilla extract, then continue beating until the frosting reaches the consistency of thick honey – it should be easily spreadable but not runny. (Approximately 1-2 minutes)

Recipe View Immediately pour the caramel frosting onto your cooled cake. Quickly spread it evenly using the back of a warm spoon or an offset spatula before it begins to set. (Approximately 2-3 minutes)

Recipe View Immediately sprinkle the toasted pecans evenly over the top of the frosted cake. (Approximately 1 minute)

Recipe View Allow the frosting to set completely at room temperature for a few hours before serving. (Approximately 2-3 hours)