German Chocolate Cake Icing
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
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Instructions
- 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.
Source
Original recipe: View Original