Recipe - Carmel Frosting

1 cup WATER
1 1/8 pound BUTTER PRINT SURE
1 ounce MILK; DRY NONFAT L HEAT
3 One half pound SUGAR; POWDER 2 LB
2 pound SUGAR; BROWN, 2 LB

1. MELT BUTTER OR MARGARINE. ADD BROWN SUGAR; MIX THOROUGHLY. COOK OVER
LOW HEAT 2 MINUTES; STIR CONSTANTLY.

2. COMBINE MILK AND WATER. ADD TO BUTTER MIXTURE. BRING MIXTURE TO A
BOIL;
STIR CONSTANTLY. REMOVE FROM HEAT.

3. POUR INTO MIXER BOWL; COOL 10 MINUTES.

4. ADD POWDERED SUGAR GRADUALLY WHILE MIXING AT LOW SPEED. MIX 2 MINUTES
AT
MEDIUM SPEED UNTIL SMOOTH.

5. SPREAD IMMEDIATELY ON COOL CAKES.

Recipe Number: G04100

SERVING SIZE: 2 TABLESPO

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.