3 c  Sugar
2 tb Light cane syrup (or corn
-syrup
1 c  Heavy cream
1 ts Vanilla
1/4 lb Butter (1 stick)
1 1/2 c  Chopped pecans

Place 1-1/2 cups of the sugar into a heavy saucepan, taking care that no
crystals cling to the sides of the pan. Add syrup. Add cream by pouring
down the sides of the pan to wash away any crystals that may have collected
there. Place sauce pan over medium heat and stir as sugar melts. When
mixture boils, place remaining sugar in a heavy saute pan (preferably cast
iron) over medium heat and stir until sugar melts and turns golden brown.
DO NOT LET SUGAR BURN OR IT WILL TASTE BITTER. Add browned sugar to the
mixture in the saucepan. Stir and cook until mixture reaches the soft ball
stage (240 deg). Add vanilla and pour mixture over chunked butter in a
mixing bowl. Let cool for about 5 minutes, then beat vigourously until
frosting reaches spreading consistency. Add chopped pecans. Frost top of
each layer, stacking one upon the other, then frost side of cake. Freezes
well [but *Ill* never know]. ** The secret of success with this frosting
is in the sugar. After the ingredients have reached the proper temperature,
no sugar crystals can be introduced into the liquid, else the frosting will
be grainy instead of smooth and creamy.