Burnt Sugar Frosting

Title:
Burnt Sugar Frosting

Yield:
1 Servings

Categories:
Cakes,
Frostings,
Collector,
Kate,
Smith




Ingredients:





     2    Egg whites; unbeaten


 1 1/2 c  Sugar


     5 tb Water


 1 1/2 ts Light corn syrup


 1 1/2 tb Burnt sugar syrup; see below





--------------------------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 1/2 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 1/3 cup hot water,


 and stir until dissolved.


  Cool.  Measure 1 1/2 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini