b'Chocolate FudgeBrownie Dough ( recipeon page 105 )PREHEAT OVEN TO 350 DEGREES. BUTTERSCOTCHFUDGE ICINGPREPARECHOCOLATE BROWNIE DOUGH FOUND ONPAGE105. 3/4 CupBrown SugarONCEBROWNIESAREBAKED,COOLANDICEWITHBUTTERSCOTCH FUDGE ICING. 5 Tablespoons Granulated SugarBUTTERSCOTCH FUDGE ICING 5 TeaspoonsLight CornADD BROWN SUGAR, GRANULATED SUGAR, LIGHT CORNSyrupSYRUP, SALT, BUTTER, AND WATER INTO SAUCE PAN. 3/4 TeaspoonSaltBRINGTOABOIL(229DEGREESONACANDY 6 TablespoonsTHERMOMETER ). TAKE OFF HEAT AND COOLTO 110Land -O- Lakes ButerDEGREESBEFOREADDINGPOWDEREDSUGAR.ADD POWDERED SUGAR TO A MIXING BOWL ANDTHEN 31/2 TablespoonsADD CONTENTS OF SAUCEPAN. MIX ON LOW SPEED UNTILWaterMIXTURE IS SMOOTH. 2 CupsPowdered SugarADD EVAPORATED MILKIN SMALL AMOUNTS UNTIL 3 TeaspoonsDESIRED CONSISTENCY. Evaporated MilkROSELYNS FIRST LOGO WAS A JOLLY CHEF NICKNAMED MR. HENRY. ALONG WITH APPLYTOBROWNIESWHILEICINGISSTILLHOT.THE SAYING TRULY DIFFERENT. THIS LOGO AND SAYING STUCK WITH ROSELYN UNTIL AFTERCOOLING,CUTINTO2x2INCHSQUARES.1955 WHEN IT WAS REPLACED WITH THE CUTE AND LOVABLE ROSIE ROSELYN.MAKES 3 DOZEN BROWNIES.107 108'