Easy - for beginners
"Many readers have asked me for the recipe for the caramel cake icing that is mentioned in THE HELP and I am happy to provide it here:" Kathryn Stockett
Melt 1/2 cup of sugar in iron skillet slowly, until brown and runny. Mix egg, butter, remaining sugar, and milk in a saucepan and cook over a low flame until butter melts. Turn the heat up to medium and add the browned sugar. Cook until it reaches the soft ball stage or until mixture leaves sides of pan. This takes about 10 minutes. Remove from fire, let cool slightly, and add vanilla. Beat until right consistency to spread. If it gets too thick add a little cream. This will ice a 2 layer cake.
Reprinted by permission from The Junior League of Memphis, Inc. from The Memphis Cookbook © 1952; recipe submitted by Mrs. Phil Thornton, Jr.