I used this icing recipe for years, ever since Jean Pare’s 150 Delicious squares came out in 1985. I tried many recipes from the book over the years and even kept a few. But the caramel icing has become a standby for my cookies as in this case I used it to finish up a small batch of butterscotch bars. Not light enough for finishing cakes, but a perfect icing for cookies and squares. It pipes well, not overly sweet and the preparation is simple. I added the sour cream to balance the sugar, but otherwise this one is Jean Pare’s recipe from page 65.
1/4 cup butter, salted
1/2 cup brown sugar
2 Tbsp milk
1 Tbsp sour cream
1 cup icing sugar
• Combine butter, sugar and milk in saucepan.
• Bring to boil and simmer 2 minutes.
• Cool.
• Stir in icing sugar.
• Add the sour cream and beat until fluffy.
• Smooth over bars.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!