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Boy, this frosting is sweet. We don't recommend that you eat it before a trip to the dentist. Yields about 3 cups # Step 1 Combine brown sugar and heavy cream in a medium-sized saucepan. # Step 2 Cook, stirring continuously, over medium heat, until the mixture just starts to simmer. # Step 3 Stop stirring, cover and simmer for 2 more minutes so that the sugar dissolves. # Step 4 Uncover the saucepan, and, using a wet pastry brush, wipe away any sugar crystals still clinging to the side of the pan. # Step 5 Cook the mixture, uncovered, until it reaches 238 degrees F on a candy thermometer. # Step 6 Remove from heat and add the butter without stirring. # Step 7 Set aside and let the mixture cool to a temperature of 110 degrees F, about 45 to 60 minutes. # Step 8 Add vanilla and beat until the frosting cools and has thickened enough to spread. Use immediately. # == #* 2 c. packed brown sugar #* 1 c. heavy cream #* 3 tbsp. unsalted butter #* 1 1/2 tsps. vanilla #* Groceries #* Candy Thermometer #* Plastic Wrap #* Saucepans #* Mixing bowls #* Hand Mixers

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