3 cups (firmly packed) brown sugar
1 1/8 cups light cream
1/4 cup (1/2 stick) butter
vanilla extract, to taste

Combine the brown sugar and cream in a saucepan and cook over low heat to soft-ball stage (238°F on candy thermometer). Remove from heat. Add butter and cool. Add vanilla and beat until frosting is of spreading consistency.

Frost cooled cake or cupcakes.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Lady'Hill