Sweet and Sour Sauce For Gingerbread0 Reviews
“This cooked icing is wonderful served over slices of homemade gingerbread.” - by MARBALET
Original recipe yields 2 10 inch round cakes
- In a saucepan, combine the brown sugar, white sugar, water, cream of tarter and vinegar. Bring to a boil and cook to soft ball stage, 236 degrees F (113 degrees C).
- In a large, deep mixing bowl, beat egg whites until stiff peaks form.
- Slowly pour the sugar mixture into the egg whites while beating constantly. Add vanilla and beat until thick and creamy.
Amount Per Serving (16 total)
- 103 cal
- 0 g
- < 1%
- 26.1 g
Based on a 2,000 calorie diet
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