Instructions: In a saucepan, over high heat, add the sugar and water. Bring the mixture to a boil and cook until the mixture reaches 115 degrees, soft ball stage. Using a mixer, fitted with paddle, beat the egg yolks. With the machine running, slowly add the syrup. Beat until the mixture is thick and cool, about 5 minutes. Add the butter, a tablespoon at a time and beat well. Add the caramel sauce and beat well. Remove the frosting from the mixer.

This recipe yields 2 1/4 cups.

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