I did search and only came up with one. I would like one with brown sugar, but wondering if there is such a thing as a spreadable caramel, or brown sugar icing? Everything I can find you cook and pour. I guess I could always add some powdered sugar to thicken it enough to be spreadable, but if anyone has recipes to share I would be very grateful! Thank you!
One of my students in my Wilton class told me about a Hispanic product called Cajeta. Its a spreadable caramel - very sweet but you might like it. You can find it in your local supermarket and there should be several brands of the product.
I almost might suggest that you use Caramel Ice Cream topping by Hershey's etc.
I just make my normal buttercream icing and then add the Marzetti's caramel apple dip to it. I just "eyeball" it. It's so yummy and definitely spreadable. It stays pretty soft, I usually keep it refrigerated. I've even piped a simple border with it. Everyone loves it.
Also, I just recently tried the sweetened condensed milk that you turn into caramel. You just take the label off the cake, put the can in a pot of water and boil for 3 to 4 hours. Be sure to add water as needed so the can is completely immersed. I was very nervous doing it the first time but now do 2 cans at a time. I love it. You just let it cool, then pop in the fridge to get cold. When you open the can, it's caramel. It's pretty thick so you could probably spread that. I've piped it with a tip 3 before and have even added it to buttercream. It's wonderful!
I found a brown sugar icing recipe online but have not yet tried it out.
Also at the caterer I worked at...he just made homemade caramel (with sweetened condensed milk) and then folded it into some non-crusting buttercream when it cooled off....it was good.
Thanks everyone for the suggestions, I'll try the caramel mixed with bc. I tried my own idea of just adding more ps to a cooked caramel, and BAAAD idea! Tasted great, but hardened up so quickly there was barely time to spread it let alone try to smooth it!
I'm doing a scratch spice cake for my Dad's bd and thought caramel icing would be great on it, but I want to be able to cover with fondant also. I have a feeling everyone will peel the fondant off so I want what's left underneath to taste good! It will be my first 'debut' to my extended family so I'm under a lot of pressure to make sure it's perfect!
dmhart; if you don't mind, I'd love to try your caramel icing recipe also, could you email it to me? Thank you! Brooks2100@msn.com
Thanks for the suggestion Mike, but I haven't braved trying those type of icings yet! Can you use fondant over those? (can you tell I'm a newbie?!)
Yes you can. They are worse than Lays potato chips. LOLOL. I do know that you can't cook your sugar to the caramel stage, and pour into the meringue. that doesn't wrk 
Mike
I have a feeling everyone will peel the fondant off so I want what's left underneath to taste good!
Try making your own fondant. Marshmallow fondant is very good. I've added 1/4 teasp. salt to the warm liquid (to melt it) beforehand to cut the sweetness. I've also added clear vanilla to flavor. Surprisingly, these little tricks to work! MMF is very good. I've had adults that like it well enough not to scrape it off!
I also have used rolled buttercream. RBC is a royal pain to work with if covering a large cake, but the smaller cakes it is very, very nice. It is not as sweet and is very smooth and pretty. My skateboard cake is 'marbled' and so it gives it a different look.
Good luck with everything and HTH! 
Yes you can. They are worse than Lays potato chips. LOLOL. I do know that you can't cook your sugar to the caramel stage, and pour into the meringue. that doesn't wrk
Mike
You're right there, but I did find out by accident in culinary school the first time we made IMBC, I overcooked my sugar a bit (it was JUST starting to show signs of carmelization--barely noticeable color). Rather than trash the whole batch, my chef helped us bring it back to soft-ball stage by re-liquifying with small additions of water and bringing back to temp... was the MOST delicious caramel buttercream I have EVER had! I $now do this intentionally to make caramel buttercream (although it's easy to screw up, so you may need to mess up a few batches before you get it right!)
I've got this recipe and it doesn't harden:
1 c packed brown sugar
1/2 c butter, softened
1/4 c milk
1 tsp vanilla
1 1/2-2 c powdered sugat
Combine the brown sugar, butter and milk in a small saucepan and bring to boil over med. heat. Cook and stir for two minutes. Remove from heat and stir in vanilla. Cool to lukewarm. Gradually beat in ps.
This is from Taste of Home's Market Fresh cookbook and is party of the recipe for zucchini spice cupcakes. It does stay soft and isn't overpowering.
I just recently made a caramel SMBC from howtoeatacupcake.net and everyone raved over it. It was really simple, too. Just make sure your cream is warmed up because if it's cold it will turn into a big clumpy mess.
http://howtoeatacupcake.net/2008/07/salted-caramel-cupcakes-finally.html
Yes you can. They are worse than Lays potato chips. LOLOL. I do know that you can't cook your sugar to the caramel stage, and pour into the meringue. that doesn't wrk
Mike
You're right there, but I did find out by accident in culinary school the first time we made IMBC, I overcooked my sugar a bit (it was JUST starting to show signs of carmelization--barely noticeable color). Rather than trash the whole batch, my chef helped us bring it back to soft-ball stage by re-liquifying with small additions of water and bringing back to temp... was the MOST delicious caramel buttercream I have EVER had! I $now do this intentionally to make caramel buttercream (although it's easy to screw up, so you may need to mess up a few batches before you get it right!)
Yes now that you mention it, it will work. I didn't even think of it that way.
Thanks,
Mike
The recipe that Absijails uses is almost the same as the one in the Cake Mix Doctor Book. It uses 1/2 cup light brown sugar and 1/2 cup dark brown sugar, 0ne stick of butter... 1/4 cup of milk and two cups powder sugar. Cook sugars and butter about two minutes, add milk then add powder sugar.
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