- 3 s light brown sugar, packed
- 2 tablespoons corn syrup
- 3 tablespoons butter
- dash of salt
- 3/4 cream
- 1 teaspoon vanilla
In large saucepan, combine ingredients and mix well to blend. Bring to boil; cover and cook 3 minutes. Uncover and cook to 230° on candy thermometer or until soft ball forms when dropped in cold water. Cool
3 minutes. Beat until thick and
spreadable. It should begin to lose its glossiness.
Note: If frosting becomes too stiff, add a little hot water whenever necessary to make it spreadable.