Caramel Cake and bonus Caramel Sauce
Sweetbites Blog
Sweetbites Blog
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  • 45 minutes of stirring, and during all this time I kept thinking, “this is not right, this is not right, it should be thick by now” - but, I did what I was told and waited for that candy thermometer to hit the 232 mark Once it does, prepare yourself for a scientific moment. You need to add the baking soda at this point, along with some vanilla extract - and here I give you my second tip for this icing. Make sure you use a BIG saucepan, because once you add that teaspoon of baking soda, that mixture will come up the side of the pan and bubble up like there is no tomorrow. Trust me; you do not want to be the crazy person running around the kitchen cursing up a storm, because you know that you are going to have spilled sticky caramel all over the counter top.
  • 20 seconds - nothing
  • 30 seconds - still nada
  • 50 seconds - nope, still loosey, goosey
  • 1 minute - zip. No pudding-like consistency. Still a sauce. A very good sauce, the kind that you can pour over vanilla ice cream, but not cake.



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