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Penuche Frosting

List of Ingredients




3 cups light brown sugar, firmly packed
3/4 cup unsalted butter
3/4 cup milk

Recipe



In a heavy saucepan combine the brown sugar, butter, milk and a pinch of salt, bring to a boil over moderate heat, stirring till the sugar is dissolved. Then let cook, undisturbed, till it registers 234 degrees on a candy thermometer. Let the mixture cool to room temperature and whisk it until it's thickened, lightened in color, and beginning to lose its sheen.

Working quickly, before the frosting begins to harden, frost the top of 1 layer, top it with the other layer, and frost the top and sides of the cake.

If the frosting becomes too hard to spread, reheat it over low heat, stirring, until it is of spreading consistency and let cool.