3 c. sugar
1 stick butter
1 c. milk
1/2 tsp. vanilla

Combine 2 1/2 cups sugar, butter and milk in a 3 or 4 quart pan and begin cooking. Brown 1/2 cup sugar in skillet and add to the syrup already cooking. Cook to 238 degrees or soft ball stage. Remove from heat. Cool. Add vanilla and beat to consistency for spreading. If icing becomes too stiff, a little cream may be added to thin. Good.