Caramel Frosting

By Kathy Johnson

Ingredients

• 1/2 cup powdered sugar
• 2 cups white sugar
• 1/2 cup browned sugar
• 1 large spoon of flour
• 2 large spoons of white Karo
• 1 cup carnation milk
• 1 1/4 stick margarine
• 1 tsp vanilla

Preparation

Step 1

Brown 1/2 cup white sugar in omlet pan on medium heat; be careful don't let it burn.

In heavy pan, a tall one; mix 1/2 cup powdered sugar, 2 cups white sugar, 1 large spoon flour. Mix well then add karo & milk. Mix well. Cook on low heat until 1/2 cup sugar is almost browned, then turn up heat, so this mixture is boiling. When you add browned sugar. Cook with candy thermometer to 235 degrees. Mix the 2 syrups; still stirring; take off heat. Add butter and vanilla, mix well. Sit and cool, then beat some, sit and let cool until ready to ice cake. Don't get in a hurry.