"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2 1/2 c. sugar 1 stick butter or margarine 1 1/2 c. milk 1 tsp. vanilla
Put sugar and margarine in sauce pan and caramalize. Add warmed milk to sugar and cook until it forms a soft ball in cold water. Remove from heat, add vanilla and beat with electric mixter until of spreading consistency.
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