1cup brown sugar
1 half cup butter
1 quarter cup milk
confectioners’ sugar, as needed
How to make CARAMEL FROSTING
Cook sugar and butter for two minutes.
Stir in One quarter cup milk.
Bring to a boil; cool.
Stir in 10x (confectioner’s) sugar, until thick enough to spread.
Makes enough for 2 large cake layers
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