Caramel Frosting

I found this in Margaret LeRoux’s collection and was intrigued—it’s unusual to find this flavor.

1 1/2/cups brown sugar

3 T. butter

3 T. cream dash of salt

1/2 tsp. vanilla

Mix together in a saucepan over medium heat; cook, stirring, until mixture comes to a boil. Boil one minute, not stirring. Cool and spread on cake