Caramel Fudge Icing

Preparation info

  • Yield:

    2 lb

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


Ingredients U.S. Metric SUGAR AT 100% PERCENTAGE



  1. Combine the sugar and milk in a saucepan. Bring to a boil, stirring to dissolve the sugar. Using a brush dipped in water, wash down the sides of the saucepan to prevent sugar crystals from forming. (See “Sugar Cooking,”.)
  2. Boil the mixture slowly, without stirring, until it reaches 240°F (115°C).
  3. Pour