3 cups sugar, divided
1 tbsp. all-purpose flour
1 cup milk
3/4 cup (1 1/2 sticks) butter
1 tsp. vanilla

Sprinkle 1/2 cup sugar in shallow, heavy 3 1/2 quart Dutch oven; place over medium heat. Cook, stirring constantly until sugar dissolves and syrup is light golden brown. Remove from heat.

In a saucepan, combine remaining 2 1/2 cups sugar and flour, stirring well; add milk and bring to a boil, stirring constantly. Gradually pour hot mixture into Dutch oven (mixture will lump) but continue to stir until smooth.

Return Dutch oven to heat, cover mixture and cook over low heat for 2 minutes. Uncover and cook (uncovered) over medium heat until candy thermometer reaches 238°F.

Add butter, stirring to blend. Remove from heat and cool without stirring until temperature drops to 110°F (about 1 hour).

Finally, add vanilla and beat with wooden spoon or with electric mixer until frosting reaches spreading consistency.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Nettie B. Clements