Penuche Frosting

Margaret Mitchell’s Mealtime Magic Desserts, p. 51

2 2/3 cups brown sugar, firmly packed

2/3 cup milk

2/3 cup butter

½ teaspoon salt

1 teaspoon vanilla

Combine sugar, milk, butter, salt in sauce pan.

Check.

Bring to boil over low heat, stirring constantly.

Continue cooking to 220F, for just 1 minute.

And not a second longer, apparently.

Remove from heat; beat until creamy.

Add vanilla; blend. 

Let it solidify just a little - only a little - and then pour over cake.

Let it solidify a little more, then serve!

My Rating: 4/5 "Sweet but mellow - caramel-esque, actually. It's quite sticky and more viscous than you might expect from a frosting, but it was a great complement to the carrot cake we used it with. I halved the recipe for an 8" cake, and it was more than enough."