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 <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!