Recipe: Butterscotch Icing (1941)

BUTTERSCOTCH ICING

1 cup brown sugar
1/4 cup milk
2 tablespoons butter
1 tablespoon light corn syrup
1/4 cup butter, softened
1/4 teaspoon salt
2 cups confectioner's sugar
3 tablespoons hot milk

Cook first 4 ingredients to 250 degrees F or until a small amount of the syrup froms a hard ball when dropped into cold water. Stir constantly after mixture begins to boil. Remove from heat.

Combine butter and salt and add sugar gradually, creaming well.

Add hot milk, then add hot butterscotch mixture gradually and beat until smooth and thick enough to spread.

Will frost 1 (10x10 inch) cake or 2 (8 inch) layers
Source: The Dairy Cookbook; Culinary Arts Institute, 1941