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Quick Caramel Frosting
Makes enough for 9- by 13-inch pan, with leftovers.
This is adapted slightly from "The All New Fannie Farmer Boston Cooking School Cookbook."
• 1/2 c. (1 stick) butter
• 1/2 c. brown sugar
• 1/4 c. milk
• About 2 c. powdered sugar, or more
• 1 tsp. vanilla
• Chopped walnuts, optional
Melt the butter in a small saucepan over low heat. Add the sugar and stir until the sugar melts. Add the milk and stir well. Remove from heat and cool. Beat in the powdered sugar and vanilla, adding powdered sugar if necessary to make a spreadable frosting. Stir in the walnuts, if using.
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1st Keep
 JohnReese
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