Caramel Icing
| 125 g | butter |
| 250 ml | sugar, brown, gently packed |
| 75 ml | milk |
| some | icing (confectioners) sugar |
Melt butter in a sauce pan. Add brown sugar and heat on low for 2 minutes. Add milk and bring to a boil, stiring extremely often. Let cool. Once cool, add powdered sugar until it's the right consistency.
My brother, Stephen, always makes this for cockeyed cake.