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Categories:Viewed: 30 - Published at: 4 years ago
Ingredients
- 1/2 c. brown sugar
- 2 Tbsp. water
- 1/4 c. light corn syrup
- 2 egg whites
- 1/2 tsp. vanilla
Method
- Mix in saucepan the brown sugar, water and corn syrup.
- Cover saucepan; bring to rolling boil.
- Remove cover and cook to 242°, or until syrup spins a 6 to 8-inch thread.
- Just before syrup is ready, beat the 2 egg whites until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into the beaten egg whites.
- Continue to beat until frosting holds peaks.
- Blend in the vanilla.
- Frosts two 8 or 9-inch layers or one 9 x 13-inch cake.
