---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Caramel Icing
 Categories: Frosting, Cakes, Favourites
      Yield: 1 + cups
 
      2 c  Brown sugar
      1 c  Cream OR 1/2 c butter plus
           1/2 c milk
      3 T  Butter
      1 t  Vanilla
           Chopped nuts (optional)
 
  Turn on stove burner.  As it heats, stir the brown sugar and cream in a
  heavy pan until the sugar is dissolved.
  
  Cover and cook about 3 minutes or until the steam has washed down any
  crystals that may have formed on the sides of the pan.
  
  Uncover and cook without stirring to 238 - 240 degrees on candy
  thermometer.
  
  Toss in the 3 T butter and remove from heat.
  
  Cool to 110 degrees.  Then add the vanilla and beat until thick and
  creamy.  Thin with a little cream to spreading consistency if required.
  
  Ice cake.  Top with nuts (optional).
  
  From the Joy of Cooking.
 
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