• 1/2 cup sugar
• 2/3 cup heavy whipping cream
• 1 14oz can sweetened condensed milk

Add the sugar to a medium sized pot over medium heat. Allow the sugar to melt halfway, then slowly stir until it completely dissolves and takes on a light amber/caramel color (do not allow to darken at this stage or it might taste burnt later). Slowly introduce a few drops of whipping cream to the pot while continuously stirring. Continue to drizzle in a little at a time, continuing to stir, until all the cream is added. The cream will cause the mixture to sizzle and bubble, and the sugar will clump together. Continue to stir until mixture becomes smooth.

After all the cream has been added, gradually add the sweetened condensed milk to the mixture while maintaining a constant stir. The mixture should bubble, foam, and rise a bit. Keep stirring until the mixture thickens slightly and the bubbles subside. If the pan is wide enough for the mixture to be shallow, you should be able to see a path when you move your spoon across the bottom of the pan. Remove the pan from the heat.

Transfer the mixture to a bowl and place it in the fridge. Cover after it cools.

• 1/2 c shortening
• 1/2 c unsalted butter, softened
• 4 c powdered sugar
• 2 T whole milk
• 1 t vanilla extract
• pinch of salt (optional)

In a large bowl with an electric mixer, cream the butter and shortening until light and fluffy. Add the vanilla extract and mix in thoroughly. Gradually add the powdered sugar, one cup at a time, occasionally scraping down the bowl.

Gradually add small amounts of milk until the desired consistency is reached. If the frosting is too sweet, add a pinch of salt and mix until completely dissolved.

• 1 1/3 c butter, softened
• 4 oz bakers chocolate, melted
• 1 1/2 t vanilla extract
• 4 c powdered sugar
• 1/4 c whole milk

In a large bowl, beat the butter, chocolate, and vanilla. Add the sugar and mix well. Add the milk and beat until smooth and fluffy.