This sweet, light brown icing may be spread on a vanilla sponge cake or buns. For a more decorative effect, the iced cake
may be sprinkled with chopped almonds, walnuts or hazelnuts.
12 oz. brown sugar
8 to 10 fl. oz. single cream 1½ oz. butter
1 teaspoon vanilla essence
In a medium-sized saucepan, dissolve the sugar in 8 fluid ounces of cream over low heat, stirring constantly with a wooden
spoon. When the sugar is com-pletely dissolved, increase the heat to moderate, cover the pan and cook the syrup for 2
Uncover the pan and continue cooking the syrup, without stirring, until it
reaches 240 UF on a sugar thermometer (the soft ball stage).
Add the butter to the syrup and stir it until it melts.
Remove the pan from the heat and blend in the vanilla essence. Beat the icing with a wooden spoon until it be-comes thick and creamy.
If the icing becomes too thick to spread, add a little extra cream to thin it.
Spread the warm icing over the cake and leave it to cool and set before serving.