Burnt Sugar Frosting :::gwhp32a Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2: Egg whites, unbeaten
1 1/2 cup: Sugar,
5 tbsp: Water,
1 1/2 tsp: Light corn syrup,
1 1/2 tbsp: Burnt sugar syrup, see below
USE UP TO 2 TB OF ABOVE
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp