CARAMEL ICING

large saucepan
wooden spoon
measuring cups
heat-safe bowl

1 cup homemade brown sugar, packed
1 cup granulated sugar
1/2 cup whole milk
1/2 cup unsalted butter
1 teaspoon vanilla

Heat the burner to high heat. Add the brown sugar, granulated sugar, milk, and butter to the saucepan. Bring the mixture to boiling and boil for 1 minute; stirring continuously. Remove the saucepan from the heat and pour into a heat safe bowl. Beat the mixture until it reaches a spreadable mixture; approximately 15 minutes. Add the vanilla and ice your cakes. If the mixture is too thick, add a scant more milk.

Frosts two 8" round cakes. Great for the Cider Cake and the Spice Cake.