Instructions: Melt butter in medium pan over medium heat. Stir in brown sugar & milk; heat to a boil and boil for 2 minutes. Remove from heat. Cool.

Beat together butter mixture, powdered sugar, vanilla & salt until light & spreading consistency. If the butter mixture was too hot, leave for a bit and come back and try again.

Make 3 cups. Spread frosting over cooled cake.

Cooks Notes will fill & frost a 2 layer cake, if you need a 3 layer cake be stingy with the frosting between the layers. This is a nice caramel frosting in that it is very light & fluffy and does not harden so you dont have to work fast, on the other hand this does not do well in really hot weather as the frosting softens up. There are other cooked caramel frostings that work better for hot weather (a must to consider when entering county fairs). More for cold weather where it wont soften up as much. Would be GREAT with a fall-harvest type cake such as pumpkin or apple. Would be nice with maple extract or caramel extract rather than vanilla.

NOTES : Deirdre says: Here is the frosting recipe that I used with the blackberry jam cake, sourdough version that I made tonight.

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