Caramel Icing Recipe

Add two cups and one-half of dark brown sugar to three-fourths a cup of

milk, and let boil thirteen minutes. When nearly done add three

tablespoonfuls of butter and one teaspoonful of vanilla. Beat until

nearly cold, then spread on top of cake. It may also be used between the

layers. If a sugar thermometer be used, the syrup should be boiled to

the soft-ball stage, or between 235 deg. Fah. to 240 deg. Fah.

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