Caramel Frosting

 

1. Measure into a Large Saucepan:

 

                2 Cups Brown Sugar (Firmly Packed, Free from Lumps)

                ½ Cup Cream or Undiluted Evaporated Milk

                1/8 Tsp. Salt

 

1. Blend all ingredients until smooth.
2. Bring slowly to a boil, stirring occasionally.
3. Cook until syrup forms a soft ball in cold water, 234° F.
4. Remove from heat and beat constantly until creamy and cool.
5. Add –

 

                1 Tsp. Vanilla Extract

 

If frosting becomes too stiff to spread easily add extra cream or evaporated milk, a little at a time, until of spreading consistency.

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