Stir brown sugar and whipping cream until sugar is dissolved. Cover and cook about 3 minutes or until steam has washed down any crystals that may have formed on pan. Uncover and cook without stirring to 238-240 degrees. Add butter. Remove the icing form the heat and cool to 110 degrees. Add vanilla. Beat the icing until thick and creamy. If too heavy thin with whipping cream until it is spreading consistancy. Top with chopped nuts if desired. Nutritional info per tb w/o nuts: 117 degrees; 18g carb, 5g fat Source: The Joy of Cooking, 1995 ed Miami Herald, 3/7/96 format: Lisa Crawford, 6/23/96 Date: 24 Jun 96 22:18:35 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com> MM-Recipes Digest V3 #178 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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