I've been trying to duplicate my mother's caramel icing. She carmelized granulated sugar in an iron skillet. Dropped into a metal measuring cup to see what stage it reached. Then she quickly beat in butter and vanilla. I don't remember milk. Poured it into white cake. It was soft but firm like fudge. It did not get hard on the he cake. Any help in amounts, timing and stage is appreciated. No corn syrup used. Thank you

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