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Boiled White Icing (P)
Source: "Joy of Cooking"
Yield: 2 cups

2 cups sugar
1 cup water
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar or a few drops of lemon juice
1 teaspoon vanilla

Mix sugar and water and bring to a boil. Cover and cook for about 3 minutes, until the steam has washed down any crystals which may have formed on the sides of the pan. Uncover and cook to 238°F to 240°F. At this temperature, the syrup will spin a very fine thread on the end of a coarser thread. This final thread will almost disappear, like a self-consuming spider web.

Mix egg whites and salt until frothy. Add the syrup in a thin stream, whipping eggs constantly. When these ingredient are all combined, add the cream of tartar or lemon juice and vanilla.

Poster's Notes:
I've not tried this, as my sugar/water syrups and other attempts at candies never work. I think it's my thermometer, but then again, I'm not a chemist :).

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A