Evening Republican, Volume 16, Number 69, Rensselaer, Jasper County, 20 March 1912 — Coffee for Caramel Frosting. [ARTICLE]

Coffee for Caramel Frosting.

When making a caramel frosting coffee is sometimes used Instead ot water. It imparts a unique flavor. Brown two tablespoonfuls of granulated sugar, and when a reddish brown, but not burned, add three tablespoonfuls of boiling hot coffee. The coffee should be very hot, or the caramel will turn to candy: Never pour any cold or lukewarm liquid over browning sugar in a pan. When the boiling hot coffee has dissolved the caramel, pour the mixture into powdered sugar and stir it constantly to a smooth paste such as. would be easily spread over a cake without “running.”