COLONIAL BUTTERSCOTCH FUDGE FROSTING 1964

COLONIAL BUTTERSCOTCH FUDGE FROSTING 1964

From Billie Reid

Combine in saucepan:

2 cups firmly packed light brown sugar
1/2 cup butter

Cook over low heat, stirring constantly, until mixture darkens slightly - about 5 minutes.

Remove from heat.

Add:
1  1/4 cups granulated sugar
3/4 cup milk
1/2 cup water

Boil without stirring until small amount of mixture forms soft ball stage (232 degrees).

Remove from heat and cool to lukewarm.

Beat until it is of spreading consistency.