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Dimple Icing

cakes, baking

2 cups packed brown sugar
3/4 cup light cream
1 tablespoon butter
1 teaspoon vanilla

This is a rich, creamy cooked icing that tastes like candy. Also known as Caramel Icing or Penuche, it's a good choice for cakes like the one above because it's as sturdy as the cake itself. Jean Hoare's neighbor Eva dubbed it Dimple Icing because of the way it dimples as it boils. In heavy saucepan, combine sugar and cream. Bring to boil, stirring constantly. Cook for about 8 to 10 minutes to soft ball stage (238 F on candy thermometer or until mixture forms soft ball when dropped into cold water). Remove from heat. Add butter and vanilla; beat just until spreadable but still shiny. Spread quickly over cake before icing hardens completely. (If icing does not turn creamy and thick, gradually add some sifted icing sugar until mixture is spreadable.)

Contributor: Canadian Living - February, 1986

Yield: 1 servings

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