Butterscotch Fudge Frosting

Submitted by Coppercloud

"From 1959 general foods kitchen cookbook"

 

• Ready In: 35mins
• Ingredients: 5
• Yields: 2 covers 9" cakes
• Serves: 10

ingredients

• 2 cups packed brown sugar
• 1⁄2 cup butter
• 1 1⁄4 cups granulated sugar
• 3⁄4 cup whole milk
• 1⁄2 cup water

directions

1. Combine brown sugar and butter in pan on low heat, stirring constantly until mixture darkens slightly - about 5 minutes Remove from heat and add remaining ingredients.
2. Then boil, without stirring, until small amount of mixture forms a very soft ball in cold water(232 F). Remove from heat and cool to lukewarm(110 F). Next beat until of right consistency to spread.
3. If necessary, place frosting over hot water to keep soft while spreading. Makes enough frosting to cover tops and sides of two 8in layers generously or tops and sides of two 9" layers.
4. Can add 1/2 cup chopped pecans to part of frosting for filling.