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Caramel Fudge Frosting


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  • 1 1/2 c. brown sugar firmly packed
  • 1 c. milk
  • 2 tbsp. butter
  • dash salt
  • 1/2 tsp. vanilla


Bring sugar and milk to a boil, stirring constantly, cover saucepan, continue to boil 3 minutes; then boil uncovered until a small amount forms a soft ball when dropped into cold water (234°-236° F).

Remove from heat; add butter, salt and vanilla. Cool until lukewarm (110° F.); then beat until mixture is thick enough to spread. If frosting stiffens while spreading, place over hot water to keep soft.