German Chocolate Cake Icing recipe

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Ingredients

1 cup brown sugar
½ cup milk, or more as needed
½ cup butter
1 cup flaked coconut, or more to taste
¼ cup chopped pecans, or more to taste

Nutrition Info

187.1 calories
carbohydrate: 14.5 g
cholesterol: 21.1 mg
fat: 14.7 g
fiber: 1.5 g
protein: 1.2 g
saturatedFat: 9.6 g
servingSize: -
sodium: 64.9 mg
sugar: 12.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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. Remove from heat and stir in coconut and pecans. If icing is too thick, thin with milk to desired consistency.

Recipe Yield

12 servings

Recipe Note

I created this icing while searching for a German chocolate icing that did not include evaporated milk or eggs. I find this recipe has more of a caramel flavor that the traditional recipes. Yummy!

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