Colonnade icing

1 Servings

Ingredients

Quantity Ingredient
4½ cup Sugar
1 cup Water
6 tablespoons Light corn syrup
6 Egg whites; beaten stiff
½ cup Confectioner's sugar

Directions

Cook 4-½ 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, .

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