Burnt sugar frosting :::gwhp32a
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg whites; unbeaten | |
| 1½ | cup | Sugar |
| 5 | tablespoons | Water |
| 1½ | teaspoon | Light corn syrup |
| 1½ | tablespoon | Burnt sugar syrup; see below |
Directions
USE UP TO 2 TB OF ABOVE
Combine all ingredients in the top of a double boiler, beating with a rotary egg beater until thouroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water and beat until thick. Makes enough for tops and sides of two 9-inch layers. To make Burnt sugar syrup, place ½ cup sugar in heavy skillet over medium flame. Stir constantly as sugar melts, then becomes dark mahogany color, and smokes noticeably. Remove at once from fire, add VERY SLOWLY ⅓ cup hot water, and stir until dissolved.
Cool. Measure 1½ to 2 Tablespoons for frosting.
Store remaining burnt sugar syrup in a jar to use for cakes and frostings. Kate Smith Collection Published 1940 by General Foods Corp.