---------- 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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