Favorite Caramel Frosting

Sprinkle 1/2 cup sugar in a heavy saucepan; place over medium heat.

Cook, stirring constantly, until sugar melts and syrup is light golden brown.

Combine remaining 2 1/2 cups sugar, milk, beaten egg and salt, stirring well; stir in butter.

Stir butter mixture into hot caramelized sugar.

(The mixture will tend to lump, becoming smooth with further cooking.)

Cook over medium heat, stirring frequently, until a candy thermometer registers 230° (about 15 to 20 minutes).

Cool 5 minutes.

Beat with a wooden spoon to almost spreading consistency (about 5 minutes) and spread on cooled cake.

Yield: about 2 1/2 cups.