Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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