Burnt Sugar Frosting :::cakes 2 egg whites; unbeaten 1 1/2 cup sugar 5 tablespoon water 1 1/2 teaspoon light corn syrup 1 1/2 tablespoon 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. |
