Caramel icing on yellow or white cake is a Southern classic, but I’d never heard of it until I was in my thirties and saw it in a Cake Mix Doctor book. That caramel icing recipe included confectioners’ sugar and brown sugar and set up like a praline after you poured it over the cake. I was proud of myself for mastering the quick version of caramel icing, but I soon learned that real Southern caramel icing was made with granulated and/or brown sugar and cooked over the stove using a candy thermometer. The version I’d been making was the “cheat” version, so I vowed to seek down something more authentic.
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