Caramel Frosting

Better Homes and Gardens Cookbook, hand-me-down edition (from Grandma), publisched about 50 years ago. I use it on peanut butter-chocolate cookies and to spice up plain sugar cookies.

• Ready In: 20 mins
• Yields: 1/2 cup

Ingredients

• Syrup

• 2⁄3 cup sugar
• 2⁄3 cup water

• Frosting

• 2  egg whites
• 1 1⁄4 cups sugar
• 4  teaspoons  syrup
• 1⁄4 cup water
• 1  dash salt
• 1  teaspoon vanilla

Directions

1. Syrup: In heavy skillet melt the sugar and caramelize, stirring constantly, to a deep golden brown.
2. slowly add 2/3 cups of boiling water.
3. Cook and stir till all caramelized sugar dissolves and mix is reduced to 1/2 cup (keeps a long time in refrigerator).
4. Frosting: Place all ingredients in top of double boiler.
5. Beat with electric mixer on low speed about 1/2 minute to blend.
6. place over boiling water, but not touching the water.
7. Cook, beating constantly, till stiff peaks form- do not overcook, about 6 to 10 minutes.
8. Remove from heat and frost cake before frosting sets.