Caramel Fudge Frosting
|Lightly packed brown sugar||3 Cup (48 tbs)|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Salt||To Taste (Few Grains)|
|Unsweetened chocolate||1⁄2 Ounce, cut into pieces (Half Square)|
|Vanilla extract||1 Teaspoon|
Combine all ingredients except extract in a heavy 3-quart saucepan.
Stir over low heat until sugar is completely dissolved.
Increase heat and bring mixture to boiling.
Wash down crystals from sides of pan with a pastry brush dipped in water.
Set candy thermometer in place.
Cook, stirring occasionally, until thermometer registers 234CF, washing down crystals from sides of pan and changing water each time.
Remove from heat and set aside to cool to 110Â°F, or until just cool enough to hold pan on palm of hand.
Do not disturb frosting during cooling.
When cool, stir in the extract and beat until creamy and of spreading consistency.