quick butterscotch or penuche icing

I attended a picnic last weekend and had my heart set on bringing a chocolate cake with a brown sugar icing.  This recipe from Joy of Cooking captures all the melting sweetness of penuche (peh-NOO-chee) fudge.

(The cake was devoured before I got a picture. But trust me, it was delicious.)


Quick Butterscotch or Penuche Icing (JoC)

Heat, stirring in the top of a double boiler until the mixture is smooth:

• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 cup packed light or dark brown sugar
• 1/8 teaspoon salt
• 1/2 cup light cream or evaporated milk

Remove from the heat and let cool for about 5 minutes.  Gradually add, beating until spreadable:

•  2 cups powdered sugar, sifted if lumpy
• 1/2 teaspoon vanilla or 1 teaspoon run

If the icing seems thin, set the pan in a larger pan of ice water and beat until spreadable.  If necessary, add more powdered sugar.   Add 1/2 cup walnuts or pecans if desired. 

This makes 1 1/2 cups - enough to easily cover a 9x13 slab cake.

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If for some reason you're not using the icing right away (and really, why wouldn't you?!), you can cover the surface of the icing with plastic wrap and store it  for 3 days at room temperature and 3 weeks in the refrigerator.  Or freeze up to 6 months.  Just soften and stir or beat until smooth before using.

Enjoy!