An authentic caramel icing with no shortcut to great flavor.
Do not expect this recipe to produce a flowy/chewy caramel such as one you would find in a candy bar or a caramel apple. This is meant for frosting cakes and cupcakes and the icing is a little crunchy (gritty) on the outside but soft and smooth when you bite into it.
If the icing becomes too hard, you can reheat it by putting it back on the stove
and heating it at medium-low heat, stirring until it is melted again.
If you are making it ahead of time, you can leave it at room temperature until ready to use
(I would leave it out for several days, but I'm not a food saftey specialist). Then, warm on medium-low heat in a saucepan, stirring until smooth before using.
This recipe produces enough caramel to frost 24 cupcakes or a two layer 8" round cake.