- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/2 cup egg whites (about 3)
- 2-1/4 teaspoons cream of tartar
- In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage).
- Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar mixture, beating on high until stiff glossy peaks form and sugar is dissolved, about 8-10 minutes. Use to decorate gingerbread houses or other holiday projects as desired. Yield: 5 cups.
Originally published as Candy House Decorator Icing in Taste of Home
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