Title: Burnt Sugar Frosting
Categories: Cakes, Frostings, Collector, Kate, Smith
Yield: 1 Servings

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