German Chocolate Topping
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This sweet, crusty and chunky topping is a great change from icing. Be sure to use full-fat evaporated milk.
Servings: 1-1/3 cups (325 mL), enough for 12 cupcakes
Ingredients:
| Nutritional Info | |
| Per cupcake: about | - |
| cal | 145 |
| pro | 2 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 28 mg |
| sodium | 46 mg |
| potassium | 77 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 2% |
| vit A | 4% |
| vit C | 2% |
| folate | 2% |
Suggested Recipes
-
2/3 cup (150 mL) chopped pecans
2/3 cup (150 mL) sweetened shredded coconut
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) evaporated milk
1 egg yolk
3 tbsp (45 mL) butter
1/2 tsp (2 mL) vanilla
Preparation:
On separate baking sheets, toast chopped pecans and coconut in 350°F (180°C) oven, stirring once, until golden, about 6 minutes for coconut, about 8 minutes for pecans. Transfer to same large bowl; let cool.
Meanwhile, in saucepan, whisk together granulated sugar, evaporated milk and egg yolk; cook over medium heat, stirring constantly, until consistency is as thick as sweetened condensed milk or between pouring and pudding custard, 8 to 10 minutes.
Stir in butter and vanilla. Stir into pecan mixture until butter is melted. Let cool.
Meanwhile, in saucepan, whisk together granulated sugar, evaporated milk and egg yolk; cook over medium heat, stirring constantly, until consistency is as thick as sweetened condensed milk or between pouring and pudding custard, 8 to 10 minutes.
Stir in butter and vanilla. Stir into pecan mixture until butter is melted. Let cool.
Tags:
Cakes; Nuts; Sugar/Sweets; Cheese/Other Dairy; Eggs; Bake; Boil/Simmer;
Source
Canadian Living Magazine: May 2009
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