1 cup of packed brown sugar
1/3 cup of butter or margarine, cut up
1/3 cup of heavy or whipping cream

In a 1 quart saucepan, heat brown sugar, butter and cream to boiling over high heat, stirring occasionally. Set candy thermometer in place and continue cooking until temperature reaches 240ºF. or soft ball stage, when a small amount of mixture dropped into very cold water forms a soft ball which flattens on removal from water. transfer mixture to small bowl. With mixer at medium speed, beat for 3 minutes, until thickened and frosting is of spreading consistency. Makes 1 cup plus 2 tablespoons