Butterscotch Icing

Ingredients 

• 1 cup brown sugar 
• 1/2 cup heavy cream 
• 1 teaspoon vanilla 

Combine brown sugar and heavy cream in a 2 quart saucepan. Bring to boil and cook to 236°F (when dropped into very cold water forms a soft pliable ball). Add vanilla and beat well. When icing begins to thicken pour immediately on cake and ice. 

YIELD: 1 cup 

NOTE 
If icing has been boiled too long, add a little cream while beating.