Title: Colonnade Icing
Categories: Frosting
Yield: 1 Servings

4 1/2 c Sugar
1 c Water
6 tb Light corn syrup
6 Egg whites; beaten stiff
1/2 c Confectioner's sugar

Cook 4-1/2 cups sugar, water and corn syrup to soft-ball stage (238 degrees
on candy thermometer). Add slowly to egg whites, beating thoroughly until
consistency of cream. Add confectioner's sugar. This is a
soft-on-the-inside and crusty-on-the-outside icing that never fails.
Leftover may be refrigerated then placed over pan of warm water when ready
to use. Variation: Mix with fresh or toasted coconut flakes for chocolate
or yellow cake.

MRS ELTON BATCHELOR (SUE)

MARVELL, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.