The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Foolproof Caramel Frosting

Blaise Doubman

People write to me all the time, asking for simple and easy recipes that are basically “foolproof”. This recipe is one of them. Caramel frosting, or icing some people call it, can generally be something headache inducing. Stirring the caramel until it reaches a certain temperature on a candy thermometer or, on a total opposite end of the spectrum, babysitting the sugar without stirring and only swirling the pan gently for what seems like forever. Sure those results, when followed properly, will get you what you are wanting but so will this simple and delicious recipe! And with no babysitting and no candy thermometers of any kind. You simply melt the ingredients together, gently stir until the mixture is melted and allowed to bubble for a couple of minutes. Which is basically just to cook the sugar so the frosting does not have that grainy texture.

This recipe is delicious, and the most popular, on top of chocolate mayonnaise cake. It’s also really popular on banana brownies, banana bread, apple brownies, apple bread, chocolate brownies and ice cream. Now, I will say if you are wanting to use this recipe on cupcakes, the recipe must be modified slightly because the frosting will set up before you are ready for it to, which just creates a mess. Some people may want to go extra heavy handed on the salt in this recipe to create a more “salted caramel” frosting but it is not needed. Some may also want to add pure maple extract instead of pure vanilla extract for an even different spin!

Caramel Frosting

This recipe can be doubled.

1 stick unsalted butter

1 cup light brown sugar, lightly packed

1/2 teaspoon salt

1/4 cup whole milk

2 teaspoons pure vanilla extract

4 1/2 cups powdered sugar

In a large pot over medium high heat melt together the unsalted butter, lightly packed light brown sugar and salt.

Once melted together, stir and cook for 2 minutes until lightly brown and bubbly.

Add in the whole milk and pure vanilla extract. Stir together. Remove from heat.

Beat in the powdered sugar until smooth.

Use immediately.

Ask and Answer: Samantha P. from Shelbyville would like to know what could be replaced with onion in cold salads such as potato salads, macaroni salads, shrimp salads and chicken salads. I would replace the onion with green onion. That way the flavor is more mild and if texture is an issue, softer than a regular onion.