Penuche Icing

From a box sold in San Antonio, Texas.

Penuche Icing

1/2 c. butter
1 c. brown sugar (packed)
1/4 c. milk
1 3/4 to 2 c. confectioner’s sugar (sifted)

  1. Melt butter in saucepan. Add brown sugar. Boil over low heat 2 min. stirring constantly.

  2. Stir in milk. Bring to boil, stirring constantly.

  3. Cool to lukewarm. Gradually add confectioner’s sugar.

  4. Beat until thick enough to spread.

  5. If icing becomes too stiff, add a little hot water.

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