About this recipe:This toffee icing is really deliciously different. You can add the pecans, or omit them, or use another nut. This icing needs time to set after you pour it on the cake, so plan ahead.
220g dark brown soft sugar
2 tablespoons plain flour
3 tablespoons butter
4 tablespoons milk
1 teaspoon vanilla extract
5 tablespoons toasted, chopped pecans
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In a shallow saucepan, thoroughly mix dark brown soft sugar and flour. Stir in butter and milk, and cook over medium-high heat until mixture comes to the boil. Boil exactly 90 seconds.
Remove from heat. Allow to cool 5 minutes. Beat with a wooden spoon until mixture begins to thicken. Mix in vanilla and continue beating until icing is the consistency of thick honey, no more than 1 to 2 minutes.
Immediately pour icing onto cooled cake and quickly spread with the back of a warm spoon before frosting begins to set. Quickly sprinkle top of cake with toasted pecans. Icing will set up completely in a few hours.
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