I created this icing while searching for a German chocolate cake frosting without eggs or evaporated milk. I find this recipe has more of a caramel flavor than other more traditional versions.
Ingredients
- 1 cup brown sugar
- 0.5 cups milk , or more as needed
- 0.5 cups butter
- 1 cup flaked coconut , or more to taste
- 0.25 cups chopped pecans , or more to taste
Instructions
-
1
Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally. Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes.
-
2
Remove from heat and stir in coconut and pecans. If icing is too thick, thin with milk to desired consistency.
Nutrition Facts
Per serving
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