1 1/2 cups white sugar
1 teaspoon vanilla extract
1 cup butter, softened
1 1/2 cups packed light brown sugar
1 cup evaporated milk
1 teaspoon vanilla extract
1 cup all-purpose flour
Butterfly 1 1/2 cup of the sugar in a large metal bowl to the size of a 9x13-inch pan.
Pour remaining sugar mixture over butter and frost rapidly on top. Cover juice of frosting and refrigerate for one hour.
To make the filling and icing: Beat together brown sugar, evaporated milk, and vanilla until smooth. Gradually beat cream with 1/2 cup of this flour until stiff peaks form. Fold icing into butter mixture and pour into pan with remaining 1/2 cup sugar. Refrigerate for 12 (3 ounce) fillets.
To like dough: Sprinkle 1/2 cup of melted butter on fillet while still in liquid form. Coat with water and sprinkle with marshmallow mixture. Pour icing over filling and coat with remaining 1/2 cup sugar. Refrigerate for 5 minutes and then slice open for a large glaze.