Ingredients

2 egg whites; unbeaten
1 1/2 C. sugar
5 Tbsp. water
1 1/2 tsp. light corn syrup
1 1/2 Tbsp. burnt sugar syrup
Burnt sugar syrup:
1/2 C. sugar
1/3 C. hot water

Cooking Instructions

Combine all ingredients in the top of a double boiler, beating with a rotary egg beater until thoroughly 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 C. 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 C. hot water, and stir until dissolved. Cool. Measure 1 1/2 to 2 Tbls. for frosting. Store remaining burnt sugar syrup in a jar to use for cakes and frostings.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)