Step 1

Mix all ingredients in a 3-4 quart cast iron dutch oven and place over medium heat.

Step 2

Swirl pan to keep ingredients moving in the pan.

Step 3

Cook to softball stage 235º - 245º on a candy thermometer or when tested in a cup of cold water.

Step 4

Remove from heat and beat with a wooden spoon until creamy and ready to spread. If using mixer, once your icing has reached the softball stage, whip the icing until it holds to the whisk when you stop the mixer.

Step 5

This is a perfect icing for Southern Caramel Cake