---------- Recipe via Meal-Master (tm) v8.02
Title: Caramel Icing
Categories: Frosting, Cakes, Favourites
Yield: 1 + cups
2 c Brown sugar
1 c Cream OR 1/2 c butter plus
1/2 c milk
3 T Butter
1 t Vanilla
Chopped nuts (optional)
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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