Caramel Icing

1. 1

   Cook the brown sugar and heavy cream on medium low heat in saucepan.

2. 2

   Cook to soft ball stage on candy thermometer.

3. 3

   Remove from heat and add vanilla and butter.

4. 4

   Let set until cool enough to stick your finger in.

5. 5

   Beat until thick.

No additional tips available.