Title: Burnt sugar frosting
 Categories: Cakes, Frostings, Collector, Kate, Smith
      Yield: 1 Servings
 
      2    Egg whites; unbeaten
  1 1/2 c  Sugar
      5 tb Water
  1 1/2 ts Light corn syrup
  1 1/2 tb Burnt sugar syrup; see below

MMMMM------------------USE UP TO 2 TB OF ABOVE-----------------------
 
  Combine all ingredients in the top of a double boiler, beating with a
  rotary egg beater until thouroughly 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 cup 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 cup hot water, and stir until
  dissolved.
   Cool.  Measure 1 1/2 to 2 Tablespoons for frosting.
   Store remaining burnt sugar syrup in a jar to use for cakes and
  frostings. Kate Smith Collection  Published 1940 by General Foods
  Corp.