Wayne Gisslen

Caramel Fudge Icing

Preparation info
  • Yield:

    2

    lb
    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    INGREDIENTS U.S. METRIC

    Method

    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 Syrups and Dessert Sauces, Chapter 37.)
    2. Boil the mixture slowly, without stirring, until it reaches 240°F (115°C).
    3. Pour

    Per 1 ounce (28.35 g): Calories, 130; Protein, 0 g; Fat, 4.5 g (33% cal.); Cholesterol, 15 mg; Carbohydrates, 21 g; Fiber, 0 g; Sodium, 65 mg.