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1
Place 1-1/2 c. of the sugar into a heavy saucepan, taking care which no crystals cling to the sides of the pan.
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2
Add in syrup.
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3
Add in cream by pouring down the sides of the pan to wash away any crystals which may have collected there.
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4
Place sauce pan over medium heat and stir as sugar melts.
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5
When mix boils, place remaining sugar in a heavy saute/fry pan (preferably cast iron) over medium heat and stir till sugar melts and turns golden.
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6
Don't LET SUGAR BURN Or possibly IT WILL TASTE BITTER.
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7
Add in browned sugar to the mix in the saucepan.
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8
Stir and cook till mix reaches the soft ball stage (240 deg).
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9
Add in vanilla and pour mix over chunked butter in a mixing bowl.
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10
Let cold for about 5 min, then beat vigourously till frosting reaches spreading consistency.
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11
Add in minced pecans.
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12
Frost top of each layer, stacking one upon the other, then frost side of cake.
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13
Freezes well [but*I'll* never know].
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14
** The secret of success with this frosting is in the sugar.
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15
After the ingredients have reached the proper temperature, no sugar crystals can be introduced into the liquid, else the frosting will be grainy instead of smooth and creamy.
