| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Frosting | 1 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
Date: Tue, 7 May 1996 14:00:18 -0700 From: Joyce Verkerk <joycverk@mars.ark.com> 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. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #129 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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