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Caramel Icing by

Tags: Frosting


2 sticks of butter
1- 16 0z. box of brown sugar( light or dark )
1/4 teas. salt
2/3 cup can milk (evaporated)
2 cups powdered sugar
2 teas. vanilla


Place butter in heavy boiler and melt on medium low heat; so it don't burn. Pour in brown sugar and salt, stirring well till sugar is dissolved. ( I used a wisk to stir the mixture.) Add milk and continue to stir till blended. Increase heat just enough to bring to a easy boil( app. 4 mins ). Keep on stirring while boiling. Reduce heat to low. Use hand mixer to mix in powdered sugar, beating to a glossy, creamy texture. (Aprp. 2-3 mins) Add vanilla and beat to mix, will hardened as it cools. Frost cake immediately. If needed add a little more milk to the mixture if it gets too hard and beat a little more.

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