Caramel Frosting

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  • 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.

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