Candy House Decorator Icing Recipe
- 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
- 1. 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).
- 2. 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.
Editor's Note: Icing contains partially cooked egg whites and is for decorative purposes only. If icing will be eaten, substitute a royal icing recipe using meringue powder. Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com.
Candy House Pattern >