Caramel Frosting I

Ingredients

• 3 cups sugar (divided)
• 1 tablespoon all-purpose flour
• 1 cup milk
• 3/4 cup butter or margarine
• 1 teaspoon vanilla extract

Directions

1. 1

   Sprinkle 1/2 cup sugar in a shallow, heavy 3 1/2 quart Dutch oven; cook over medium heat, stirring constantly, until sugar melts (sugar will clump) and syrup is light golden brown. Remove from heat.

2. 2

   Combine remaining 2 1/2 cups sugar and flour in a large saucepan, stirring well; add milk, and bring to a boil,stirring constantly.

3. 3

   Gradually pour about one-fourth of hot misture into caramelized sugar, stirring.

4. 4

   constantly; add remaining hot mixture (mixture will lump, but continue stirring until smooth).

5. 5

   Return mixture to heat; cover and cook over low heat 2 minutes. Uncover and cook, without stirring, over medium heat until a candy thermometer reaches 238 degrees. Add butter, stirring to blend. Remove from heat, and cool, without stirring, until temperature drops to 110 degrees (about 1 hour). Add vanilla, and beat with a wooden spoon or at medium speed of an electric mixer, until of spreading consistency (about 20 minutes).