PENUCHI FROSTING

2 1/4 cups brown sugar
3/4 cup granulated sugar
1 1/2 cups milk
2 tablespoons butter or margarine
1 teaspoon vanilla
2 teaspoons hot water

Combine sugars with milk in saucepan. Bring to boil slowly, stirring until sugar is completely dissolved. Cover saucepan. Boil slowly for 2 minutes. Uncover and boil to soft ball stage (232 degrees F.).

Add butter or margarine and vanilla. Cool to lukewarm (110 degrees F.).

Beat until frosting loses its gloss. Add hot water and continue beating until good spreading consistency. Spread quickly on cake.

VARIATION:
Add 1/2 cup chopped pecans during beating process.

Makes enough frosting to cover top and sides of 2 (8-inch) layers
Source:
Recipe Booklet - New Fashioned Old Fashioned Recipes, Church and Dwight Co., Inc., 1949