Title: Caramel Icing #4
Categories: Frosting
Yield: 1 Servings

2 c Brown sugar
1 c Cream -or-
1/2 c Butter plus:
1/2 c Milk
3 tb Butter
1 ts Vanilla
Chopped nuts (optional)

Date: Tue, 7 May 1996 14:00:18 -0700

From: Joyce Verkerk
Turn on stove burner. As it heats, stir the brown sugar and cream in a
heavy pan until the sugar is dissolved. Cover and cook about 3 minutes or
until the steam has washed down any crystals that may have formed on the
sides of the pan. Uncover and cook without stirring to 238 - 240 degrees on
candy thermometer. Toss in the 3 T butter and remove from heat. Cool to 110
degrees. Then add the vanilla and beat until thick and creamy. Thin with a
little cream to spreading consistency if required. Ice cake. Top with nuts
(optional).

From the Joy of Cooking.

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