Ingredients:

1/2 cup (1 stick) unsalted butter

1 cup packed brown sugar

1/4 cup milk

2 cups powdered sugar

1 teaspoon vanilla extract

Instructions:

Melt Butter: In a medium saucepan, melt the butter over medium heat.

Add Brown Sugar: Stir in the packed brown sugar until well combined. Cook for about 2 minutes, stirring constantly, until the sugar has dissolved.

Add Milk: Pour in the milk and bring the mixture to a gentle boil. Once it’s boiling, remove the pan from heat.

Mix in Powdered Sugar: Gradually whisk in the powdered sugar until the mixture is smooth and well combined.

Add Vanilla: Stir in the vanilla extract, ensuring it is evenly distributed throughout the icing.

Cool and Spread: Allow the caramel icing to cool for a few minutes before spreading it over your cake or cupcakes. The icing will thicken as it cools.

Spread the caramel icing onto your cooled cake or cupcakes, and it will add a deliciously sweet and rich flavor. Adjust the consistency by adding more powdered sugar if you want a thicker icing or a little more milk if you prefer it thinner. Enjoy your caramel-topped treats!