This frosting is made from brown sugar, evaporated milk, and miniature marshmallows. You can dust the frosting with coconut. This is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1971.
1 C. brown sugar, firmly packed
1/8 tsp. vanilla
1/4 C. evaporated milk
2/3 C. miniature marshmallows
Coconut to cover cake (optional)
Stir sugar, vanilla and milk together until sugar dissolves. Place over medium heat and boil for four minutes. Remove from heat and add marshmallows, mixing until dissolved. Will cover at 9 by 13 inch cake (Sprinkle coconut over the top if desired.)
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