Southern Caramel Icing
2 cups sugar
1 cup buttermilk
½ cup Crisco
½ cup butter
1 teaspoon baking soda
- Mix all ingredients in a 3-4 quart cast iron dutch oven.
- Swirl pan to keep ingredients moving in the pan.
- Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water.
- Remove from heat and beat with a wooden spoon until creamy and ready to spread.