Penuche Fudge Frosting

(by Tracey Noonan)

(Penuche is not common everywhere but well-loved in our home. And it's wicked easy.)

1 c. butter

2 c. brown sugar 1/2 c. hot (not scalded or boiled) milk

6 c. sifted confectioners’ sugar

Melt butter in saucepan and add brown sugar.

Cook over medium heat until it bubbles.

Cook for 1 minute more to thicken, and remove from heat.

Let set for 15 minutes.

Stir in hot milk and confectioners’ sugar.

Great poured over a maple cake.

(Read Wicked Good, the story that accompanies this recipe.)