LindsayDirections ‘Combine in a saucepan the brown sugar, salt, butter or margarine and milk. Cook, stirring until sugar is dissolved. Then cook without stirring until mixture forms a soft ball when a little is dropped in cold water (234 degrees F – 115 degrees C). Cool to lukewarm (110 degrees F). Put into small bowl and beat until it begins to thicken.**Add vanilla and cream and continue beating until of spreading consistency. If thicker consistency is desired, beat in a small amount of sifted confectioners” sugar. Quickly spread on cake. Sprinkle with chopped nuts if desired. Enough to frost two 8 inch layers.**’
Caramel Frosting III Recipe
Ingredients
brown sugar,salt,butter,milk,vanilla,cream
Directions ‘Combine in a saucepan the brown sugar, salt, butter or margarine and milk. Cook, stirring until sugar is dissolved. Then cook without stirring until mixture forms a soft ball when a little is dropped in cold water (234 degrees F – 115 degrees C). Cool to lukewarm (110 degrees F). Put into small bowl and beat until it begins to thicken.**Add vanilla and cream and continue beating until of spreading consistency. If thicker consistency is desired, beat in a small amount of sifted confectioners” sugar. Quickly spread on cake. Sprinkle with chopped nuts if desired. Enough to frost two 8 inch layers.**’
Directions ‘Combine in a saucepan the brown sugar, salt, butter or margarine and milk. Cook, stirring until sugar is dissolved. Then cook without stirring until mixture forms a soft ball when a little is dropped in cold water (234 degrees F – 115 degrees C). Cool to lukewarm (110 degrees F). Put into small bowl and beat until it begins to thicken.**Add vanilla and cream and continue beating until of spreading consistency. If thicker consistency is desired, beat in a small amount of sifted confectioners” sugar. Quickly spread on cake. Sprinkle with chopped nuts if desired. Enough to frost two 8 inch layers.**’
