{"id":59791,"date":"2026-02-22T22:59:22","date_gmt":"2026-02-22T22:59:22","guid":{"rendered":"https:\/\/recipes4thecook.com\/burnt-sugar-frosting"},"modified":"2026-02-22T22:59:22","modified_gmt":"2026-02-22T22:59:22","slug":"burnt-sugar-frosting","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/filling\/blog\/2026\/02\/22\/burnt-sugar-frosting\/","title":{"rendered":"Burnt Sugar Frosting"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>2 egg whites; unbeaten<br \/>\n1 1\/2 C. sugar<br \/>\n5 Tbsp. water<br \/>\n1 1\/2 tsp. light corn syrup<br \/>\n1 1\/2 Tbsp. burnt sugar syrup<br \/>\nBurnt sugar syrup:<br \/>\n1\/2 C. sugar<br \/>\n1\/3 C. hot water<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>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.<br \/>&nbsp;<br \/>&nbsp;<br \/>&nbsp;&quot;Whether, then, you eat or drink or whatever you do, do all to the glory of God.&quot; (1Corinthians 10:31)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fillings<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/filling\/blog\/2026\/02\/22\/burnt-sugar-frosting\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-59791","post","type-post","status-publish","format-standard","hentry","category-fillings"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/filling\/wp-json\/wp\/v2\/posts\/59791","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/filling\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/filling\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/filling\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/filling\/wp-json\/wp\/v2\/comments?post=59791"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/filling\/wp-json\/wp\/v2\/posts\/59791\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/filling\/wp-json\/wp\/v2\/media?parent=59791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/filling\/wp-json\/wp\/v2\/categories?post=59791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/filling\/wp-json\/wp\/v2\/tags?post=59791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}