| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Frostings, Cakes, Collector, Kate, Smith |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 3/4 |
c |
Water |
| 1 |
tb |
Light corn ssyrup |
| 1 |
ds |
Salt |
| 4 |
oz |
Unsweetened Chocolate |
| 4 |
tb |
Butter |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Combine sugar, water, corn syrup, and salt in small saucepan. Bring
quickly to a boil, stirring only until sugar is dissolved. Then boil,
without stirring, until mixture forms a very soft ball in cold water (232
degrees F.). Cool to lukewarm ( 110 degrees F. ). Melt chocolate in medium
saucepan over boiling water. Add butter and vanilla. Remove from boiling
water.
Add syrup gradually, stirring constantly. Continue stirring until smooth
and thickened. Place again over boiling water and stir until froshng is
softened and of right consistency to spread. Remove from boiling water and
spread on cake. If necessary, place over hot water to keep soft while
spreading. Makes enough frosting to cover tops and sides of two 7
1/2x9-inch layers. Kate Smith Collection 1940 Published by General Foods
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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