Caramel Molten Glass
- Total Time: 25 minutes
Description
Science or Magic? You Be the Judge!
I found this recipe for buttermilk icing in my file of untried vintage recipes. There was no exciting preamble or helpful advice. I tried it because I had buttermilk on hand.
There is magic in the way this mixture transforms, but it takes a while, so listen to music as you stir. This recipe provides kitchen therapy at its best.
The result is delicious, visually appealing, and can be almost whatever you need it to be. You can pour it like a sauce, spread it like a soft icing, and if you leave it for a few hours, it forms a fudge-like surface. I call it Caramel Molten Glass because you can see through it, and if you leave it too long before cutting it, the surface cracks like a windshield. If you want to avoid ragged edges and cracked tops, cut your cake while the icing is still soft, then let it set before serving.
I plan to make this recipe regularly. My family and I give it 5 stars.
Ingredients
Ingredients:
1 cup granulated sugar
1/2 teaspoon soda
1/4 cup butter
1/2 cup buttermilk
1 tablespoon Rogers Golden Syrup
1/2 teaspoon vanilla
Instructions
Combine these ingredients in a medium-sized saucepan. The mixture will look quite anemic at this point.
Boil the mixture until it reaches the soft ball stage. This means that a tiny bit of the sticky mixture can be dropped into cold water and remain together but squishy. The soft-ball stage on a candy thermometer is 234°F-240°F.
Once the icing has transformed, you can pour the liquid over a warm cake. It should thinly glaze a 9” by 13” cake. I covered a 9” by 9” cake and poured the rest over cornflakes. Yummy! It would also be amazing over dark chocolate. Have fun…
Notes
Let me know how you decide to serve this icing.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
One Response
This recipe is worthy of five stars. Try it! You’ll see. I love it on spice cake, but it is great on chocolate cake, too.