2 1/2 cups white sugar, divided
3/4 cup (1 1/2 sticks) melted butter
1/2 cup sugar (additional)
1 1/2 cups Pet milk (evaporated)
1 tsp. vanilla
1 cup miniature marshmallows

Mix all ingredients except the additional 1/2 cup sugar in a large saucepan. Once this gets hot, put the additional 1/2 cup sugar into a cast iron skillet and melt until brown on medium-low heat, then pour into the saucepan with the other ingredients.

Cook until a soft ball can be formed (234-240°F on candy thermometer). Remove from heat and stir until creamy and thickened.

Note: If icing becomes too thick or seems to not be smooth add the miniature marshmallows.

Spread over yellow cake layers or yellow sheet cake.

Submitted by: LJR