Ingredients Jump to Instructions ↓

  1. 1/2 cup of granulated sugar cooked to caramel

  2. 2 tablespoons of caramel syrup

  3. 1/2 cup of boiling water

  4. 1/4 cup of water

  5. 1 cup of granulated sugar White of

  6. 1 egg, beaten dry

  7. 1/2 cup of pecan nut meats

Instructions Jump to Ingredients ↑

  1. Instructions Add the half cup of boiling water to the caramel and let simmer to a thick syrup. Turn this into a bottle for use as required. Boil the sugar, syrup and water to 238 deg For until the syrup dripping from the spoon spins a thread two inches in length. Pour onto the white of egg, beating with an egg beater meanwhile. When all the syrup has been added to the egg, take out the beater, set the dish of frosting over the fire in a dish of boiling water, and beat until the frosting thickens and begins to sugar a little on the sides of the dish; beat in the nuts and spread at once upon a cake, leaving the surface uniformly rough, or with the spoon fashion waves through the frosting. When this is cooked just right, it cuts without crumbling.


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