 Now that is an old-fashioned caramel cake, you can tell by looking at it. Hey y'all, it's Tammy with Collard Valley Cooks and today we're making a very, very old-fashioned cake, caramel homemade on the stove top. Alright, we're starting with a stick of butter and you're going to let it melt in a saucepan. I'm going to let that melt to a good bit and then we're going to add some sugar to it. I hope you're having an awesome day. You're going to keep it down on the medium heat once that melts good and we're going to add two cups of brown sugar and I'm using light brown sugar. You can use dark brown if you want a darker caramel and I like to stir these two together pretty good and then I add my milk but you can add them all at the same time if you want to. Alright, we're going in with the cream. This is a half cup of evaporated milk. You're going to bring this to a slow boil so the sugar has time to melt. You don't have it up on high. That's right centered. Now, when you're making caramel or fudge or light rum and icing, any of those, you got to be careful and make sure that you melt all the sugar granules. So I bring it to a slow heat until it starts to simmer and boil and then I turn it up on high and it usually takes a good, you know, a few minutes for it to get there. You could see there's sugar all over my spoon. You can hear it in the bottom of there still, hear it. So use that as a guide. We're going to put a lid on it which will help the sugar get off the side of the saucepan and go down into the icing as well. The icing is going to boil. When it boils, it's going to rise in the saucepan so you want to make sure when it's larger now. Don't use a tiny one. This is just a medium size. Alright, I'm taking the spoon out and I put it in the sink and I'm not going to use it again because it's got sugar all over it. We're going to let it come, it's starting to boil around the edges. We're going to wait until it's in a good boil or I'm going to go ahead and put a lid on it. I'm going to wait until it's at a rolling boil and then we're going to time it for three minutes so we can go ahead and set our timer and just not hit the start button until we're ready. This is so good, y'all. It's so easy. A lot of people are intimidated by caramel icing but it doesn't have to be hard. It is good to make it on a good dry day. All candies that are made when the weather's good. I'm going to turn it up too high and hit the timer. I'm going to leave that lid on it at least for the first minute so that I know that it's raised up and got all that sugar off the edge of the saucepan. Alright, we've got 13 seconds left on the clock for the first minute so we'll be taking the lid off after that first minute and you'll see that it's raising up in the saucepan. Whoops, that's hot and it's good, lowly good. Now at this point you should be able to stir it again but use a new spoon. These are really nice spoons. You get a whole set on Amazon. They said about, I forget how many was in the box but there's a lot of them and they're nice and heavy and good quality. If you're ever interested in any of our things that we use in the kitchen, it's all there on our Amazon store. You can go there by going to our website and clicking shop mail. We've got one minute and 10 seconds left. So you're going to continue just to boil this, good. And sometimes I do like to take it and go around the edge just in case what I get to the last minute, just in case there might be a sugar granule on the side that needs to go back down in there. It's hot. Let me just go ahead and put me on the thing because it's getting really hot. You make candy, it gets hot. You've got 30 seconds. Now this is going to transfer right to the mixer immediately and you're going to ice your cake immediately so you need to have everything laid out and ready before you start your icing. Now your layers there ready and everything should be there. All right. It's time to take it off the stove. All right. We're going to go ahead and turn the mixer on and pour it into the mixer. Icing. I add a little bit of powdered sugar to it. You can do the same thing with this caramel. It makes it easier to ice if you want to do that but you don't have to do that. This is an eight inch layer. I like to use eight inch layers. This is an old piece of cookware that I have that's Queensware. It's really pretty and the eight inch layer fits on it really nice. Just don't make a whole lot of icing but it's really rich. Everybody loves caramel in the fall. It's really good. I wanted y'all to see this, how it looks the next day because it was so caramel like and sticky. I was afraid you guys would be like, well that's not like my granny's. Okay. So you need to see how it does set up and it does get hard like it's supposed to. And I'm going to have a piece for breakfast this morning so I just wanted to let y'all see it. See. It's nice and formed like it's supposed to be. My fingers already. And I'm having it for breakfast and this is such a soft cake. It is my white cake mix but instead of using one and a half cups of buttermilk I use a half cup of water and a cup of evaporated milk. It actually makes a softer texture in the cake. It's more soft like a cake mix soft. So all of my cake recipes, if you'll substitute that buttermilk for a half a cup, the one and a half cups of buttermilk with a half a cup of water and a cup of evaporated milk, you'll love the texture of them. And you really have to ice it pretty quick because it does start getting thicker. Ooh, I've got too much on this side and not enough on the other and it's wanting to slide. Just push it. Don't be afraid to move your cake around and you're not going to have time to wash your hands so you're just going to have to clean the plate later. So just keep moving it around until you get it good and iced. If you need to scrape it off of one part and put it on another you can. The cooler it gets, the more it's going to start setting up and it's going to get easier to ice as you go. Now that is an old-fashioned caramel cake you can tell by looking at it. I just want you to kind of see what consistency it is like on the edge of this bowl. You can see that it's perfect. It's actually perfect. So good. I got me some hot water so it would cut it nice. I'm going to give it a try, y'all. Did you get a good picture for them? So it looks pretty. Homemade cake layers and homemade caramel just like Granny's. Yum, yum. Thanks for watching Color Valid Cooks, where we cook like Granny did. Bye, y'all. Love you. This is an old-fashioned caramel cake you can tell by looking at it.