ksul-uasc-mscc224_082

and vanilla, and remove. When syrup has
cooled, add to choc mixture, stiring
constantly. Continue to stir until smooth,
thicken, and of a consistency to spread. If
necessary, place over hot water to spread
keep soft while spreading.

Caramel Icing

1½ c. dark brown sugar firmly packed	1½ c. milk
1½ c. gran sugar	2 Tb. butter

Combine sugar and milk and bring
to boil, straining gently. Boil without
stiring to 232°. Add butter.
remove from heat and cool to 110°. Then
with beater at medium speed beat until
thick, creamy and of a consistancy to spread.
If necessary, place over hot water to keep
soft while spreading or add a little [...?]
milk. Chopped nut meats may be
sprinkled around sides.