"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Caramel Frosting, by Sue Malterer, is from Favorite Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 cup butter 1/2 cup packed b. sugar 2 Tbsp. milk 3/4 plus 3 Tbsp. confectioners sugar
In a small saucepan melt butter and brown sugar. Stir over low heat 2 min. Add milk bring to a boil. Remove from heat. Cool. Slowly beat in confectioners sugar until smooth and of spreading consistency.
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