Directions:
Melt Butter and Brown Sugar: In a medium saucepan, melt the butter over low heat.

Add the brown sugar and stir constantly until the sugar is completely dissolved.

This process will take a few minutes, and it’s important to keep the heat low to prevent burning.

Add Milk: Once the sugar is dissolved, slowly add the milk to the saucepan, stirring continuously.

Increase the heat to medium and bring the mixture to a gentle boil.

Boil: Allow the mixture to boil for 2-3 minutes, stirring constantly.

This step helps in thickening the mixture to the right consistency for frosting.

Cool Mixture: Remove the saucepan from the heat and let the caramel mixture cool slightly for a few minutes.

It should be warm but not too hot when you add the powdered sugar.

Add Powdered Sugar: Gradually add the powdered sugar, starting with 2 cups and mixing well after each addition.

You can use a whisk or an electric mixer for a smoother consistency.

Add more powdered sugar as needed until the frosting reaches your desired thickness and spreadability.

Add Vanilla (Optional): Stir in the vanilla extract for added flavor.

Use Immediately: Once the frosting reaches the right consistency, use it immediately to frost your cake or cupcakes as it will thicken as it cools.