Caramel Frosting

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  • 1 cup brown sugar
  • 1 half cup butter
  • 1 quarter cup milk
  • confectioners’ sugar, as needed


Cook sugar and butter for two minutes.

Stir in One quarter cup milk.

Bring to a boil; cool.

Stir in 10x (confectioner’s) sugar, until thick enough to spread.

Makes enough for 2 large cake layers

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